Arroz Verde Mexicano

READY IN: 20mins
Recipe by COOKGIRl

Mexican Green Rice. For this recipe, I tested Morelos' rice from Mexico. Use regular long grain white rice if Morelos' is not available. From Better Homes and Gardens. Sometimes Spanish rice just doesn't cut it.

Top Review by littlemafia

I liked the speedy process! I used frozen cilantro and parsley and I had to leave out the chili peppers,but I added to my dish Mucho Mas Habanero green chili sauce.I felt that something was missing but being quite new to arroz verde couldn't really tell what was it. I kind of smelt like Iranian herbs rice,due to the use of fresh herbs.

Ingredients Nutrition

Directions

  1. In a blender combine the parsley, cilantro, white onion, water, chili pepper, lime juice, and garlic.
  2. Process until almost smooth. If necessary, stop blender and scrape down sides.
  3. In a large saute pan heat the olive oil on medium heat. Saute the rice for about 5 minutes or until golden brown.
  4. Heat up the broth and add to the rice along with the cilantro/parsley mixture.
  5. Cover pan and bring to a boil. Reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded.
  6. Once cooking is complete, turn off heat, keep pan on heating element for 10-15 minutes to allow rice grains to firm up.
  7. Season with salt to taste.

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