Arroz Verde
Arroz verde is a fragrant Mexican green rice where long-grain white rice is toasted, then cooked in a vibrant cilantro-jalapeño broth. Fresh herbs and mild heat infuse every grain, making it the perfect side for grilled meats, enchiladas, or any Mexican meal. The rice stays fluffy and separate while absorbing the bright, herbaceous flavor.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 6 servings (about 3 cups cooked rice)
Steps
Before you start
- Measure out the chicken broth and set aside
- Rinse the rice under cold water until water runs clear to remove excess starch
- Have all ingredients prepped and within arm's reach before you start cooking
Blend the green sauce
- In a blender or food processor, combine the cilantro, jalapeños, white onion, minced garlic, and 1 cup (240 ml) of the chicken broth.
- Blend until completely smooth, about 1 minute.
- Set aside.
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Ready when: mixture is completely smooth with no visible chunks
Tip: A smooth purée ensures the rice cooks evenly without bits of onion or cilantro burning on the pan bottom
Toast the rice
- Heat olive oil in a 3-quart saucepan over medium-high heat.
- Add the rinsed rice and stir constantly for 3–4 minutes until the grains are dry, separate, and fragrant, with a light golden color.
- Do not let them brown or burn.
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Ready when: rice is dry, fluffy, and lightly golden with a nutty aroma
Tip: Toasting the rice prevents it from becoming mushy and gives each grain a slightly firmer texture and deeper flavor
Add the green sauce
- Carefully pour the cilantro-jalapeño mixture into the toasted rice, stirring constantly for about 1 minute.
- The mixture will bubble as the liquid hits the hot pan.
- Stir until the rice is evenly coated and the sauce has partially reduced slightly.
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Ready when: rice is well coated and sauce is fragrant
Tip: Stirring constantly prevents sticking and helps the rice evenly absorb the green color and flavor from the sauce
Add remaining broth and season
- Pour in the remaining 3 cups (720 ml) of chicken broth and stir well.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 18–20 minutes without lifting the lid.
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Ready when: liquid comes to a rolling boil
Tip: Avoid lifting the lid during cooking; steam loss extends cooking time and can result in unevenly cooked rice
Rest and fluff
- Remove from heat and let the rice rest, covered, for 10 minutes.
- The residual heat will finish cooking any remaining liquid.
- After 10 minutes, remove the lid and fluff the rice gently with a fork, breaking up any clumps.
- Taste and season with salt and black pepper as needed.
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Ready when: all liquid is absorbed and grains are tender and fluffy
Tip: Resting off the heat is just as important as cooking; it ensures fluffy, separate grains rather than a mushy dish
Good to know
Tips
- For a brighter green color and fresher flavor, add a handful of fresh cilantro leaves on top just before serving
- If your blender struggles with the mixture, add a bit more of the broth to help it blend smoothly, then adjust the final broth amount accordingly
- Arroz verde pairs beautifully with grilled chicken, enchiladas verdes, carnitas, or carne asada
Make ahead
Arroz verde is best served fresh, but you can prepare the cilantro-jalapeño sauce up to 4 hours ahead and refrigerate it covered. Toast the rice and cook it within 30 minutes of serving for best texture and color.
Storage & reheating
Store leftover arroz verde in an airtight container in the refrigerator for up to 3 days. To reheat, add 2–3 tablespoons of water or broth per cup of rice, cover, and warm over medium-low heat for 5–7 minutes, stirring gently, until heated through. Do not microwave, as it can make the rice tough. Arroz verde does not freeze well due to texture changes.
Substitutions
- chicken broth → vegetable broth. Use the same amount of vegetable broth for a vegetarian version with the same cooking time and texture
- fresh cilantro → fresh parsley or a mix of parsley and cilantro. Parsley gives a milder flavor; use the same amount. The rice will be less bright green but still aromatic
- fresh jalapeños → poblano pepper or serrano chile. Poblano is milder and larger (use 1 pepper), while serrano is hotter (use 1–2 peppers). Adjust to your heat preference
- white onion → yellow onion or half a bunch of scallions (white and light green parts). Yellow onion is slightly sweeter; scallions add a sharper onion flavor. Same amount
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