There’s something almost magical about transforming simple ingredients into a vibrant, aromatic dish, and this cilantro-lime rice does just that with its refreshing twist and bold flavors.
I love to prepare Arroz Verde, a lively Mexican green rice that balances rich flavor and nutrition perfectly. With fresh cilantro and parsley practically exploding with flavor, and a hint of poblano pepper bringing a spice that dances on the edge of fresh and hot, this dish is one I can serve to my wife and son that we all consider both satisfying and nutritious.
Arroz Verde Mexican Green Rice Recipe Ingredients
- Long-grain white rice: Primary source of carbohydrates for energy.
- Cilantro leaves: Rich in antioxidants and adds fresh, tangy flavor.
- Poblano pepper: Provides mild heat and vitamin C with antioxidants.
- Chicken broth: Adds savory depth and protein without excess fat.
- Lime juice: Brightens flavor with a tangy, citrusy freshness.
Arroz Verde Mexican Green Rice Recipe Ingredient Quantities
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup packed fresh parsley leaves
- 1/2 cup chopped white onion
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 poblano pepper, seeded and chopped
- 1 tablespoon lime juice
How to Make this Arroz Verde Mexican Green Rice Recipe
1. Wash the rice in cold water until it runs clear to eliminate excess starch.
2. In a blender, combine the cilantro, parsley, poblano pepper, onion, garlic, and 1 cup of chicken broth. Blend until smooth.
3. In a medium saucepan, medium heat, vegetable oil. Add the rice; cook, stirring oftten, until the rice is golden and delicious.
4. Blend the green mixture and pour it into the saucepan with the rice. Stir to combine and cook for about 1-2 minutes.
5. Include the leftover 1 cup of chicken broth with the rice and the salt. Stir to mix.
6. Bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer.
7. Prepare the rice per the directions above. Allow to sit for 5-10 minutes for the flavors to meld.
8. Take it off the heat, keep it covered, and allow the rice to let steam finish the cooking for another 5 minutes.
9. Use a fork to fluff the rice. Stir in the lime juice.
10. Serve warm as a side dish or as a flavorful base for your choice of proteins or vegetables.
Arroz Verde Mexican Green Rice Recipe Equipment Needed
1. Measuring cups
2. Blender
3. Medium saucepan with lid
4. Wooden spoon or spatula
5. Fork
6. Knife
7. Cutting board
8. Strainer or sieve
FAQ
- Can I use brown rice instead of white rice?Certainly, but you will need to modify the cooking duration and the amount of liquid, as brown rice requires a longer cooking time.
- How spicy is Arroz Verde?Due to the poblano pepper, the spice level is mild, but if you want more heat, you can add more peppers or a dash of hot sauce.
- Is there a vegetarian version of this recipe?Of course, just replace chicken broth with vegetable broth to make it suitable for vegetarians.
- Can I prepare the green sauce ahead of time?Indeed, you can prepare the green sauce ahead of time and keep it in the fridge for as long as 2 days.
- What can I serve Arroz Verde with?This rice goes wonderfully with grilled meats, tacos, enchiladas, or can be savored by itself.
- Can I freeze Arroz Verde?Absolutely, allow it to cool fully before moving it to a container that is airtight and suitable for freezing. Then you may store it in the freezer for as long as 3 months.
- Is there a substitute for cilantro?If you aren’t fond of cilantro, feel free to bump up the quantity of parsley or substitute in fresh spinach for a whole different flavor.
Arroz Verde Mexican Green Rice Recipe Substitutions and Variations
For a vegetarian version, substitute chicken broth with vegetable broth.
For the cilantro leaves, consider substituting with fresh basil leaves for a different flavor profile.
You can use fresh spinach for a milder taste instead of parsley leaves.
Instead of white onion, try using a red onion; it has a slightly sweeter taste.
If you don’t have poblano pepper, a good substitute is anaheim pepper.
Pro Tips
1. Toast the Rice: When you’re toasting the rice in the vegetable oil, make sure to stir it frequently to ensure even toasting. This step will enhance the nutty flavor and aroma of the rice.
2. Roast the Poblano Pepper: For extra depth of flavor, consider roasting the poblano pepper before adding it to the blender. Roast it over an open flame or under a broiler until the skin is charred, then peel off the skin before seeding and chopping.
3. Use Fresh Lime Juice: Always use fresh lime juice rather than bottled for the most vibrant flavor. Roll the lime on the countertop before juicing to release more juice.
4. Resting Time: After cooking, let the rice sit, covered, off the heat for an additional 10 minutes. This allows the rice to absorb any remaining moisture and ensures the grains are perfectly cooked and fluffy.
5. Garnish for Presentation: Just before serving, garnish the rice with additional fresh cilantro leaves or a sprinkle of lime zest to enhance both the flavor and presentation of the dish.
Arroz Verde Mexican Green Rice Recipe
My favorite Arroz Verde Mexican Green Rice Recipe
Equipment Needed:
1. Measuring cups
2. Blender
3. Medium saucepan with lid
4. Wooden spoon or spatula
5. Fork
6. Knife
7. Cutting board
8. Strainer or sieve
Ingredients:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup packed fresh parsley leaves
- 1/2 cup chopped white onion
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 poblano pepper, seeded and chopped
- 1 tablespoon lime juice
Instructions:
1. Wash the rice in cold water until it runs clear to eliminate excess starch.
2. In a blender, combine the cilantro, parsley, poblano pepper, onion, garlic, and 1 cup of chicken broth. Blend until smooth.
3. In a medium saucepan, medium heat, vegetable oil. Add the rice; cook, stirring oftten, until the rice is golden and delicious.
4. Blend the green mixture and pour it into the saucepan with the rice. Stir to combine and cook for about 1-2 minutes.
5. Include the leftover 1 cup of chicken broth with the rice and the salt. Stir to mix.
6. Bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer.
7. Prepare the rice per the directions above. Allow to sit for 5-10 minutes for the flavors to meld.
8. Take it off the heat, keep it covered, and allow the rice to let steam finish the cooking for another 5 minutes.
9. Use a fork to fluff the rice. Stir in the lime juice.
10. Serve warm as a side dish or as a flavorful base for your choice of proteins or vegetables.
