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Spicy Green Rice (Arroz Verde) Recipe

Spicy Green Rice (Arroz Verde)
Difficulty: Easy | Total Time: 45 mins | Makes: 8 servings (12 for Burrito Bar)

This recipe is inspired by Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. It goes well with just about everything—especially grilled meats.

This recipe was featured as part of our Build Your Own Burrito Bar menu.

INGREDIENTS
  • 2 poblano peppers, stems, seeds, and membranes removed and coarsely chopped
  • 1 serrano pepper, stem, seeds, and membranes removed and coarsely chopped
  • 2 medium scallions, coarsely chopped (white and light green parts only)
  • 1 cup coarsely chopped fresh Italian parsley leaves (about 1/2 bunch)
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 1/2 cups long-grain white rice (not converted or instant)
  • 2 cups low-sodium chicken broth
  • 1 medium lime, halved
INSTRUCTIONS
  1. Place the peppers, scallions, parsley, cilantro, and salt in a blender. Add the water and process until smooth; set aside.
  2. Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.
  3. Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 14 minutes.
  4. Remove from heat and let the rice sit, covered, for 5 minutes. Uncover and squeeze the lime halves over the rice. Stir well and serve.
    Write a review | 10 Reviews
  • Spicy Green Rice (Arroz Verde) Recipe
    4

    This rice was tasty. I had a lot of people over, so I tripled the recipe. The nice thing about this recipe is that the amounts of peppers and herbs don't have to be so exact. I had a little less than required, so my rice wasn't as green as the photo, but it was a nice side dish to the chicken chile verde and Belizian beans I made as well. As others have posted - it's not spicy, it's just nicely herbal.

  • Spicy Green Rice (Arroz Verde) Recipe
    5

    Brown rice rice cooker version - proceed with step 1. At step 2 put oil and butter in rice cooker and start rice cycle until melted. Add in rice and cook for 3 minutes stirring to coat rice. Follow directions for water to liquid ratio for rice cooker (for me it's 2 rice cooker cups of brown to 2 1/2 standard cups of liquid), add in chicken stock, cover and re-start brown rice cycle for perfect rice :) And I agree - if you can find hoja santa leaves sub those for parsley!

  • I loved the base flavor here, although it is more refreshing than spicy as described. The serrano did not add any noticeable heat, but the taste was great without it. I did feel that the recipe could use more salt, and so I used adobo to also give it a hint of garlic. Instead of one lime, I used one and a half to add an extra zap of zingyness. Perhaps the type of rice I used caused the need for these tweaks, I used Jasmine rice rather than plain white! Served it with beans stewed with bay leaves, onion, garlic, chili powder and cumin! Would be awesome with any spicy grilled meat, onions and beautiful multicolored bell peppers!

  • This looks delicious. For thsoe who have tried it, does it have a risotto type consistency? It looks really creamy in the picture. Also, is it spicy? Is there a way to make this not spicy if so? I am on a mission to find a latin-inspired side dish for an event this summer and this might just be perfect.... but I'm apprehensive to serve a spicy side dish to 120 people because people can be so fussy and if it's a plated meal with no alternative I don't want a lot of disappointed guests. Thoughts?

  • My fist time here.
    To the Green Rice, i blend Garlic, Hoja Santa and Chaya leaves.
    Try it and if you do not like, curse like a Jarocho :-)

    jarocho52

  • The dish will be even better if you subsitute Hoja Santa for Parsley.

  • THIS is an outstanding dish! I normally add a cup of cubed dark meat (precooked) chicken. 1/4 inch cubes fit in well.

  • Looks delicious, I love the picture. Has anyone tried it with brown rice?

  • I make a very similar dish, except I roast the peppers (I use poblano and jalapeno) before blending them, and I don't use parsley. I also finish off the rice by mixing in chopped cilantro.

    And I agree - it's a delicious dish!

  • This was so tasty! In fact I think I'll make it again for dinner tomorrow!

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