Arroz Verde (Green Rice)

"This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too."
 
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photo by jrusk photo by jrusk
photo by jrusk
photo by ATM 67 photo by ATM 67
photo by ATM 67 photo by ATM 67
Ready In:
40mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
  • Add the milk and salt and blend just until everything is blended.
  • Set aside.
  • In a 3 qt saucepan with a good lid, heat the olive oil and butter.
  • When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
  • Add the onion and garlic and cook another minute, stirring.
  • Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
  • Allow to cook at least 20 minutes.
  • Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
  • Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.

Questions & Replies

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Reviews

  1. This is the best rice dish I have ever put in my mouth. It is different from anything I have ever eaten. The flavors are wonderful. I will now be serving this for guests (as well as family) from now on because it is so impressive. Thank you.
     
  2. This really is a wonderfully imaginative way of fixing white rice. The flavor was incredible and went equally well with both chicken and steak, though I can definitely see how it would be satisfying alone with a glass of wine! Thanks, PetitFour. I will make this one again and again!
     
  3. This rice is absolutely delicious! A few months ago we had some extra cilantro and spinach in the house, so I came onto RZ to find something to use them for. I am so happy I came across and decided to try this recipe because it is now one of our family favorites. We've made it several times and it always comes out perfectly. I'd never made a rice dish with milk in it before, but don't let that turn you away! This one is definitely a keeper!
     
  4. I am a rice lover and this was exceptional, and beautiful too. I served this with grilled chicken breast and glazed carrots, I also served it on ice blue plates, it was a beautiful presentation. The cilantro flavour was so subtle, even non cilantro loving people would enjoy this.
     
  5. I love cilantro and wanted to serve this to my vegan guests, so I substituted veggie broth from a dry mix (surprisingly good, btw) for the chicken stock and milk, and margarine for the butter. Delicious! I thought it was a very good Mexican rice side dish. Smelled wonderful while cooking, too! Will definitely make again.
     
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Tweaks

  1. Amazing!! I'm just making this rice now, and the smells are amazing. My kids will love it. I would like to know if the butter can be replaced with coconut oil and the milk with coconut milk. I'm lactose intolerant so my family will have it, but I would love to try this for me as well.
     
  2. I tried making this once in my rice maker and failed horribly; I just tried again following the instructions exactly and got lovely, fluffy rice. The flavor is nice but understated, making this a good companion dish to something with a bit of kick. The only change I made was to use 3 more Tsp olive oil instead of the butter.
     
  3. I love cilantro and wanted to serve this to my vegan guests, so I substituted veggie broth from a dry mix (surprisingly good, btw) for the chicken stock and milk, and margarine for the butter. Delicious! I thought it was a very good Mexican rice side dish. Smelled wonderful while cooking, too! Will definitely make again.
     

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