What are you putting on your plate?
Hopefully, there are not those ugly refried beans on your plate, because you are missing crazy good Mexican Green Rice you’ll love!
Arroz Verde is the authentic name for Green Rice.
Since not everyone speaks Spanish, I thought I better write it in English.
When I was teaching Spanish and I created a Mexican Food Culture day, I prepared this dish!
Watching parents and kids alike enjoy this dish reaffirms how tasty and crazy good Mexican Green Rice (Arroz Verde) is.
Besides the flavor, you can make Mexican Green Rice vegetarian-based or not!
Truly a versatile dish that you can use as a side, lunch, or dinner!
Serve with beef tacos, seafood tacos, chicken tacos, or traditional tacos.
Also, you can use pilaf, jasmine, white instant, brown rice, or any that you prefer, so you don’t have to run out and buy more rice!
~ Mexican Green Rice (Arroz Verde) ~
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Cilantro & Parsley
I’ll be honest, once my neighbor prepared a side dish for me, and added cilantro, it really was NOT my favorite.
Then I realized her cilantro was old and faded, not bright green.
Just like bagged lettuce that has that ‘rusty’ smell and tastes worse, cilantro can age the same.
Always use FRESH cilantro, bright, brilliant green, and never yellow, faded green sprigs.
Truly a flavor boost and enhancer, cilantro can’t be skipped in this recipe.
Additionally, parsley, or as I refer to it as the ‘kissing cousin of Cilantro!’
I generally use equal parts, though you can opt to use more of one than the other depending on your taste preference.
Remember, rinse, pat dry with paper towels.
Cut off any bad sprigs or leaves, you don’t want an awful taste in your mixture for Arroz Verde.
Salt & Pepper with Mexican Green Rice
So I added Mediterranean sea salt, it’s more coarse and I did not use pepper.
Since I used a different PEPPER in this mix, I did not feel it necessary.
However, when I do use pepper (and I do) I always mill my own for a stronger, fresher taste.
Broth and Milk for Mexican Green Rice
You can use both milk and broth or just one or the other in this Green Rice recipe.
Actually, I have done both.
To tame the beastie, the heat-maker, you use milk in the recipe.
I, however, do not use poblano peppers, therefore my recipe is nowhere near as ‘heated’ as others.
There are times, however, when I make this recipe with my pepper choice and still add the milk to tame my peppers down.
Every batch of peppers is different and sometimes I don’t want the heat as much as the color!
Therefore, add milk to tame the intensity of the heat!
Also, always rid the seeds of ANY Pepper you are using in this.
Getting rid of the seeds tampers the heat and best allows the flavor to evenly distribute.
Last, wear gloves if you don’t know the heat of the pepper or HOW it will burn your skin.
Since you are cutting peppers it gets on your hands which touch your nose and face and well consider how bad the burn can be!
Intense to say the least.
Cover up your hands with disposable gloves and cut the seeds out and chop those peppers!
Whether you call it Mexican Green Rice or Arroz Verde….
Spinach was Popeye’s favorite food and as an ingredient, it will be yours for this recipe!
I use roughly 3 cups.
Pretty much that’s about one of those basic-sized produce pre-rinsed/washed bags.
Of course, I don’t cut it up, I just pack it into the food processor.
Why should I do a lot of prep work when I have that processor?
My friend tried Kale, it was gross and did not yield the results she hoped for, so NO to KALE for this recipe.
I think she should have cooked it down first with garlic and then processed it, was my response.
She’s retrying that method.
Pretty Plates & The Recipe for Mexican Green Rice
Remember, to plate this up on colorful plates and enjoy each bite.
Here’s the recipe!
- 4 C spinach (fresh, rinsed, dried, whole) Baby or regular leaf.
- 1/2 C each Cilantro & Parsley (1 C total)
- 1 Tsp Mediterranean Salt (optional)*
- 1 1/2 C Vegetable Broth (if using Vegetable Bouillon skip salt addition)
- 1 C Milk (at least 1%)
- 2 Tbsp Salted Butter
- 3 Tbsp Olive Oil (extra virgin)
- 1/2 C Yellow Onion, skinned and chopped.
- 3 Cloves Garlic - peeled and cut
- 5-6 Shishito peppers (seeds out, tops chopped off) *refer to note in the post on handling peppers for safety
- 1 1/2 C Medium Grain Rice (Jasmine, or whatever rice you prefer)
- 1/2 C Peas
- 1 Medium lime rolled and ready to juice!
- In a food processor combine spinach, cilantro, parsley, milk, and broth.
- Process to combine well and break all whole into liquid.
- Set Aside.
- Using a saucepot (will need a lid), dispense olive oil, and butter.
- Then, on one side of the pot, drop in rice (alternatively you could brown rice and then add veggies, I just add it all and divide pot into 2 portions!**see the video to understand) and on the other side add-in garlic, onion, and shishito peppers.
- Once the rice is browned (about 3 minutes) combine with veggies in the pot and stir so nothing sticks to the bottom.
- You want the peppers and onions to be 'softened' or tender NOT crunchy.
- Continue to move the ingredient mixture until vegetables are softened (about 8-10 minutes on medium-low heat)
- Once softened add in the Green Processed mixture.
- Stir to combine.
- Now add the peas.
- Simmer to allow the rice to absorb mixture (as long as box instructions for rice would recommend) - Generally between 18-20 minutes.
- Then, remove from heat and Squeeze fresh lime, then stir.
- Next, place a clean towel across the opening of the pot and replace the lid. Do this to make the seal tighter and therefore the moisture that is normally accumulated on the lid won't drop down onto the rice! ***(optional you can just replace the lid!)
- After 10 minutes, remove the cloth (lid) and serve!
- Enjoy! ~
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 544mgCarbohydrates: 27gFiber: 2gSugar: 8gProtein: 4g
Nutritional content may be inaccurate based on ingredients