1/2 Photos of Arroz Verde (Mexican Green Rice)
Nice Mexican twist on boring old rice. If you can't find parboiled rice at your grocery store, long-grain rice may be substituted, but just won't be quite as yummy.
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Units: US | Metric
- 3 1/2 cups chicken broth or 3 1/2 cups water
- 2 coarsley chopped poblano peppers, stems and seeds removed
- 1 coarsley chopped jalapeno, stem and seeds removed
- 2 chopped scallions or 2 green onions
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 3 tablespoons vegetable oil
- 3 garlic cloves, peeled, chopped
- 2 cups parboiled rice or 2 cups brown rice, uncooked
- 1 lime, juice of
- 1Place the peppers, scallions, parsley, cilantro, garlic, and salt (if using chicken stock, reduce amount of salt to 1 tsp) in a food processor and process until smooth. Add a little water if needed.
- 2Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
- 3Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
- 4Add the chicken broth or water. Bring to a boil, then reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
- 5Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.
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Nutritional Facts for Arroz Verde (Mexican Green Rice)
Serving Size: 1 (179 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 140.3
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 767.1 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 1.3 g
- Sugars 0.6 g
- Protein 4.0 g