Arroz Verde Creamy Mexican Rice with Fresh Herbs and Green Sauce

Why You’ll Love This Arroz Verde

This Arroz Verde recipe is a go-to choice for anyone wanting a quick and tasty Mexican rice dish that brings fresh flavors to the table. It’s designed for simplicity, making it ideal for busy parents or students who need something delicious without spending hours in the kitchen. The bright herbs and gentle spices create a dish that feels special yet easy to whip up on any day.

One of the best parts is how healthy Arroz Verde can be, packed with fresh herbs and vegetables that add vitamins and antioxidants to your meal. This helps support a balanced diet, which is great for diet-conscious individuals or seniors looking for nutritious options. Plus, it’s versatile enough for food enthusiasts and newlyweds to adapt to their tastes.

Whether you’re cooking for a family dinner or a quick lunch, Arroz Verde stands out with its vibrant taste and adaptability. You can tweak it for different dietary needs, like going vegan or gluten-free, without losing that authentic Mexican flair. For more ideas on healthy meals, check out our healthy cooking tips page on Kitchencooking.net.

The recipe’s distinctive flavor comes from a mix of herbs and lime that makes every bite exciting. It’s perfect for working professionals who want something hearty yet light after a long day. Overall, this dish inspires joy in the kitchen and creates memorable moments around the table, just like the recipes shared on our blog.

Essential Ingredients for Arroz Verde

Gathering the right ingredients is key to making Arroz Verde that tastes authentic and fresh. This section lists exactly what you’ll need, based on a reliable recipe that highlights simple yet flavorful elements. Each item is measured precisely to help you get the dish just right every time.

• 1 ½ cups long-grain white rice
• 2 poblano peppers (stemmed)
• 1 jalapeño (stemmed)
• ½ medium yellow onion
• ½ cup chopped cilantro
• ½ cup chopped parsley
• 2 cloves garlic
• 2 ¼ cups chicken broth (divided)
• 4 tablespoons olive oil
• ¾ teaspoon kosher salt (plus additional to taste)
• 2 tablespoons lime juice

These ingredients create a base that’s full of color and taste, blending herbs and peppers for that signature green hue. For special dietary options, you can swap chicken broth for vegetable broth to make it vegan. Remember, this list covers everything needed, so double-check your pantry before you start.

This table shows how the ingredients fit into the recipe, making it easier to plan your shopping. Fresh items like cilantro not only add flavor but also bring health benefits, as noted in resources like health benefits of cilantro.

How to Prepare the Perfect Arroz Verde: Step-by-Step Guide

Getting Arroz Verde right starts with simple steps that anyone can follow, even if you’re new to cooking. Begin by rinsing 1 ½ cups of long-grain white rice under running water until the water runs clear, then drain it well. This helps remove excess starch for fluffier results.

Next, broil the 2 poblano peppers and 1 jalapeño on a greased baking sheet for 10 minutes, turning them halfway through for even roasting. After broiling, let the peppers sit covered for 10 minutes, then peel off the skins and remove the seeds if you want a milder spice. For more on spicing things up, our easy Mexican recipes section has great tips.

Now, blend the roasted peppers, ½ medium yellow onion, ½ cup chopped cilantro, ½ cup chopped parsley, 2 cloves garlic, and ¾ cup of chicken broth until smooth. Heat 4 tablespoons of olive oil in a pot over medium heat and toast the rice for 8 to 10 minutes until it’s lightly browned and some grains pop. Stir in the blended mixture and cook for one minute to let the flavors mix.

Add the remaining 1 ½ cups of chicken broth and ¾ teaspoon of kosher salt, stir everything together, and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Finally, stir in 2 tablespoons of lime juice, fluff the rice with a fork, and let it sit uncovered for 10 minutes before serving.

This whole process takes about 5 minutes to prepare and 35 minutes to cook, totaling 40 minutes. It’s a straightforward way to enjoy a homemade meal that’s full of flavor and fits into a busy schedule.

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Dietary Substitutions to Customize Your Arroz Verde

Protein and Main Component Alternatives

One way to make Arroz Verde your own is by swapping proteins or base ingredients. Instead of chicken broth, use vegetable broth to keep the dish vegan and maintain that savory depth.

Add grilled tofu or tempeh as a plant-based protein option for more substance. You can also substitute rice with quinoa or cauliflower rice if you’re looking for gluten-free or low-carb choices that still hold up well.

Vegetable, Sauce, and Seasoning Modifications

Feel free to swap spinach with kale or Swiss chard for a seasonal twist that keeps the greens vibrant. If you prefer less heat, use poblano peppers instead of jalapeño to tone it down without losing flavor.

Incorporate fresh herbs like parsley or basil to change the taste profile and add your personal touch. Adjust the lime juice amount to make it zingier or add a bit of orange juice for a sweeter note, allowing you to tailor the dish to what you have on hand.

Mastering Arroz Verde: Advanced Tips and Variations

To take your Arroz Verde to the next level, focus on pro cooking techniques like toasting the rice thoroughly before adding the green sauce. This step enhances the nutty flavor and improves the texture, making every bite more enjoyable.

For flavor variations, try adding roasted corn or diced bell peppers to introduce extra layers of taste.

Presentation is key, so garnish with fresh cilantro sprigs or lime wedges to make your dish look as good as it tastes.

Make-ahead options are perfect for busy lifestyles; prepare the green sauce ahead and store it in the fridge for up to 2 days. Cooked Arroz Verde keeps well for 3 days when refrigerated, and you can reheat it gently to preserve moisture. These strategies help you create consistently delicious results while meeting various dietary needs. For more inspiration, check out how herbs like jalapeño offer great perks in health benefits of jalapeño.

How to Store Arroz Verde: Best Practices

Proper storage keeps your Arroz Verde fresh and tasty for later. Store leftovers in an airtight container in the fridge for up to 3 days, letting it cool first to avoid extra moisture.

If you want to freeze it, portion into airtight containers and use within 1 month for the best quality. Thaw overnight in the fridge before reheating to keep the texture just right.

Reheating is simple do it on the stovetop with a splash of water or broth, or use the microwave with a cover and stir occasionally. For meal prep, batch cook and divide into containers for easy meals during the week, labeling them with dates for safety.

FAQs: Frequently Asked Questions About Arroz Verde

Arroz Verde

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🌿 Experience the vibrant flavors of Mexico with this creamy green rice that brings together fresh herbs and roasted peppers for a dish that’s both nutritious and delicious
🍚 Master the art of perfect Mexican rice with this foolproof recipe that delivers restaurant-quality results with tender grains and a velvety green sauce in every bite

• Total Time: 40 minutes
• Yield: 4-6 servings

Ingredients

– 1 ½ cups long-grain white rice

– 2 poblano peppers (stemmed)

– 1 jalapeño (stemmed)

– ½ medium yellow onion

– ½ cup chopped cilantro

– ½ cup chopped parsley

– 2 cloves garlic

– 2 ¼ cups chicken broth (divided)

– 4 tablespoons olive oil

– ¾ teaspoon kosher salt (plus additional to taste)

– 2 tablespoons lime juice

– Cilantro and parsley for Rich in antioxidants; great for health-conscious eaters

– Chicken broth for Use vegetable broth for vegan versions

– Olive oil and kosher salt for Enhances flavor; keep minimal for low-calorie diets

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Instructions

1- Getting Arroz Verde right starts with simple steps that anyone can follow, even if you’re new to cooking. Begin by rinsing 1 ½ cups of long-grain white rice under running water until the water runs clear, then drain it well. This helps remove excess starch for fluffier results.

2- Next, broil the 2 poblano peppers and 1 jalapeño on a greased baking sheet for 10 minutes, turning them halfway through for even roasting. After broiling, let the peppers sit covered for 10 minutes, then peel off the skins and remove the seeds if you want a milder spice. For more on spicing things up, our easy Mexican recipes section has great tips.

3- Now, blend the roasted peppers, ½ medium yellow onion, ½ cup chopped cilantro, ½ cup chopped parsley, 2 cloves garlic, and ¾ cup of chicken broth until smooth. Heat 4 tablespoons of olive oil in a pot over medium heat and toast the rice for 8 to 10 minutes until it’s lightly browned and some grains pop. Stir in the blended mixture and cook for one minute to let the flavors mix.

4- Add the remaining 1 ½ cups of chicken broth and ¾ teaspoon of kosher salt, stir everything together, and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes until the rice is tender and the liquid is absorbed. Finally, stir in 2 tablespoons of lime juice, fluff the rice with a fork, and let it sit uncovered for 10 minutes before serving.

Last Step:

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Notes

🌶️ For extra flavor development, don’t skip the step of toasting the rice – this creates a nutty base that enhances the overall taste
🌿 If you want a more vibrant green color, add a handful of fresh spinach to the blender with the pepper mixture
💾 This rice reheats beautifully and actually tastes better the next day, making it perfect for meal prep or make-ahead dinners

• Author: Brandi Oshea
• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Stovetop Cooking
• Cuisine: Mexican
• Diet: Can be made vegetarian with vegetable broth

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 3g
• Sodium: 420mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg