Quisine Queen B

Reign in your kitchen.

  • About Me
  • Home
  • Recipes
    • Quick and Easy
    • Breakfast
    • Lunch
    • Dinner
    • Leftover Revivals
    • Vegan & Vegetarian
    • Fish
    • Pasta
    • Meat and Chicken
    • Side Dish
    • Sauces
    • Party Food
    • Dessert
  • Royal Oats
    • Gourmet Oatmeal Recipes
  • Simplify Your Life (SYL)
    • Store-Bought Winners
    • Tips ‘n Tricks
Quick and Easy, Side Dish, Vegan, Vegetarian

Arroz Verde (Mexican Green Rice)

by QuisineQueenB
158 shares
  • Share
  • Tweet
  • Email
Jump to Recipe

NOTE: This post contains affiliate links to products I regularly use and love. As an Amazon Associate I earn from qualifying purchases.

A Mexican green rice recipe with spinach that’s a fun, fresh, and healthier alternative to plain rice for your next meal

Mexican Green Rice_topview

Rice is one of the best food staples in the world. But plain cooked rice can be incredibly boring. So I like to give it some life with earthy cumin and oregano, fresh cilantro and scallion, and spicy poblano and jalapeno (or habanero) peppers.

Mexican Green Rice_top close full

And if you are trying to trick your kids into eating more vegetables, this is a great way to make them do just that because it loaded with spinach to make it super green and healthy! 

What you’ll need to make green rice: Ingredients & Tools

Instantly, makeover ordinary rice with a few fresh ingredients! Transform it into a more vibrant “staple” dish–Mexican green rice or arroz verde (which sounds even sexier)–that is just as versatile as the plain stuff.

Mexican Green Rice_ingredients
Simple fresh ingredients and warm spices create a vibrant and flavorful Arroz Verde .

Ingredients

  • Parboiled rice–this type of rice can maintain its texture without becoming mushy
  • Avocado oil or any type of cooking oil is fine
  • Butter or margarine (a plant-based type is the best choice to make it vegan)

White Cooking Liquid (to infuse the rice with deep flavor)

  • Half of a medium-sized onion
  • Scallions, sliced (white parts will be used in the water to cook the rice; green parts will be used in the green sauce)
  • Garlic cloves
  • A habanero or jalapeno pepper (seeded and white membrane removed so that it doesn’t make the rice too spicy)
  • Adobo seasoning is a perfect blend of garlic powder, oregano, pepper, and turmeric
  • Ground cumin for warmth and depth of flavor
  • Mexican oregano provides a fragrant, earthy, and almost floral essence; but you can use Italian oregano as an alternative
  • Ground black pepper

See the Recipe Card at the end of the post for more ingredient substitutions.

Green Post-cooking Liquid (to make the rice vibrant green)

  • Spinach (fresh or defrosted)–this makes the rice healthy
  • Poblano pepper–also makes it super green and adds that chili flavor without much heat
  • Cilantro–of course!
  • Green parts of the scallion sliced earlier
  • Lime juice for a little zip
  • Sea salt to bring out all these yummy flavors
Mexican Green Rice_top close left_1000

Tools

  • Blender–You will definitely need one to make the flavorful liquids that will infuse the rice.
  • Cutting board and sharp knife
  • Glass containers to get organized and store any extra for other recipes
  • Large measuring cup for the water
  • Measuring cups and spoons
  • 2.5 qt. non-stick pot to cook the rice in (or a larger one depending on how much you are making)

How to make Mexican Green Rice: Step-by-step

1. Toast the rice until lightly golden

Building deep flavor begins with toasting the rice. Place a small to medium-sized pot on low-medium heat, and heat up the oil and butter. Next, add the rice to the pot and toast it for 3-5 minutes, stirring occasionally, until most of the grains are a light golden color.

Mexican Green Rice_toast rice

Try to avoid over-toasting the rice to a golden brown so that it does not muddy the vibrant green color you want to achieve once the green liquid is added.

2. Prepare the seasoned liquids

Grab your blender and let’s get to some light work! The key to infusing both deep flavor and vibrant green color in this rice occurs in two stages:

Stage 1: White Cooking Liquid

This stage aims to infuse the rice with heavy seasoning during the first stage of cooking to create a foundation of flavor to build upon.

Mexican Green Rice_make cooking liquid & mix with toasted rice
Stage 1: Prepare the White Cooking Liquid

To the blender, add all of the ingredients listed under White Cooking Liquid (i.e., onions, habanero, dried herbs, and spices). Pulverize until smooth.

Pour the white cooking liquid all over the toasted rice and stir well. Bring the mixture to a boil, then cover and simmer on low for about 15-20 minutes or until the liquid has absorbed and the rice is tender.

Stage 2: Green Post-cooking Liquid

This stage aims to give the rice vibrant color and a dose of nutrition with spinach and green chili.

If the green liquid was simply mixed into the rice prior to cooking it, the green color would become yellowed and the taste would change significantly.

Mexican Green Rice_make green liquid & mix with cooked rice
Stage 2: Prepare the Green Post-cooking Liquid

Without rinsing out the blender, add the Green Post-cooking Liquid ingredients (i.e., spinach, cilantro, scallion, poblano, and lime juice) and blend until smooth.

3. Fluff the rice and serve

Okay, brace yourself because we’re about to take it to the next level!

When the rice has finished cooking, remove the lid and gently fluff it with a fork. Pour the green liquid over the rice and continue to fluff as it absorbs. Each grain of rice should be evenly coated.

Top it with fresh cilantro, if desired, and serve. Boom! You are now a green rice-making machine!

Mexican Green Rice_add green liquid to rice and fluff_1024px
Warm rice allows the flavor of the Green liquid to absorb it more efficiently.

Green rice can be used as a side dish or even as an ingredient for other recipes

I most enjoy eating this green rice with Mexican cuisine, but there are many other uses for it to allow it to shine like the emerald star that it is.

Mexican Green Rice_with chicken
Arroz Verde with a “Bootleg Buttermilk” grilled chicken.

The first time I made this rice, I paired it with a bootleg buttermilk grilled chicken (as you can see in the image below). Basically, I marinated some chicken legs in a mix of half and half and vinegar (i.e., bootleg buttermilk), Adobo seasoning, meat seasoning (which can be replaced with paprika, salt, and lime juice), smoked paprika, cumin, garlic powder, and black pepper.

Next, my husband grilled it to perfection! And to bring it all together, I simply cooked the marinade in a small pot and allowed it to thicken, then drizzled it all over the chicken. A few dashes of hot sauce, a dollop of sour cream, and fresh cilantro made it complete.

Mexican Green Rice_closeup left

What to serve with green rice

  • Beans (pinto or black would be great)
  • Grilled meat or veggies
  • Fish (made any kind of way, just not canned in this case)
  • Shredded or ground seasoned beef
  • Mexican-spiced tofu
  • Poached, fried, or scrambled eggs

Ways to use green rice for other recipes like:

  • A green version of arroz con pollo
  • Burritos or burrito bowls
  • Unique stir-fried rice or leftover revival
  • A casserole with meat, cheese, and an enchilada sauce

Honestly, this green rice recipe is a fun, healthier alternative to regular rice any day of the week!

Pin this Recipe

Mexican Green Rice_Pin 1

More easy and flavorful rice (or grain) recipes

  • Jamaican Rice and Peas
  • Fried Onion & Roasted Carrot Rice
  • Orange Basil Chicken Fried Rice
  • Veggie Quinoa Bowl

Continue to Content
Mexican Green Rice_top close full

Arroz Verde (Mexican Green Rice)

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Spice up plain rice with a flavorful blend of onions, chilies, cilantro, herbs, spices, AND spinach to make it super green and healthy. Trick your kids into eating more veggies with this delicious green rice recipe!

Ingredients

Rice

  • 1 c white parboiled rice
  • 1 tsp avocado oil (or any type of cooking oil)
  • 1 tbsp plant-based margarine (or butter)

White Cooking Liquid

  • 1 1/3 c water
  • ½ onion, cut into large chunks
  • 3 scallions, sliced (white parts will be used in the water to cook the rice; green parts will be used in the green sauce)
  • 3 garlic cloves, peeled
  • ½ jalapeno or habanero pepper seeded and white membrane removed
  • 1 tsp Adobo seasoning
  • ½ tsp ground cumin
  • ½ tsp Mexican oregano (or Italian oregano)
  • ¼ tsp ground black pepper

Green Post-cooking Liquid

  • ½ cups spinach, fresh or defrosted
  • 1 poblano pepper, seeded, large dice
  • 1 c cilantro
  • Green parts of the scallion sliced earlier
  • 1 tsp lime juice
  • 1 tsp sea salt

Instructions

  1. Toast the rice. In a medium-sized pot on low-medium heat, add the oil and margarine/butter. Add the rice to the pot and toast it for 3-5 minutes, stirring occasionally, until most of the grains are golden.
  2. Make the White liquid. In a small blender, add all of the White Cooking Liquid ingredients. Blend until smooth. Then, pour the liquid over the rice and stir. Allow the rice to come to a boil, then reduce heat to simmer and cover. Cook for about 15-20 minutes.
  3. Make the Green liquid. While the rice is cooking, add the Green Post-cooking Liquid ingredients to the same blender. Blend the ingredients until smooth.
  4. Fluff and serve. When the rice has finished cooking, remove the lid and fluff it with a fork. Next, pour in the green liquid and continue to fluff as it absorbs. Top with fresh cilantro, if desired, and serve.

Notes

Cooking Stage

  • Adding heavy seasoning during the first stage of cooking allows the rice to absorb the most flavor in the beginning. So if you are tempted to skimp out on any of the ingredients...just resist the urge.

Post-cooking

  • Only add the green liquid after the rice has finished cooking. This way, the green color will remain vibrant (not yellowed) and fresh tasting.


Other Substitutions

Feel free to swap:

  • Shallots and chives instead of onion and scallions
  • Serrano or habanero in place of the jalapeno
  • Green bell pepper rather than poblano

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Compact Personal Blender w/ Two To-go Cups
    Compact Personal Blender w/ Two To-go Cups
  • Bamboo Cutting Board w/ Dividers
    Bamboo Cutting Board w/ Dividers
  • Glass Containers with Plastic Lids
    Glass Containers with Plastic Lids
  • Gold Measuring Cups & Spoons
    Gold Measuring Cups & Spoons
  • Glass Measuring Cup
    Glass Measuring Cup
  • Parboiled Long Grain Rice
    Parboiled Long Grain Rice
  • Adobo Seasoning With Pepper
    Adobo Seasoning With Pepper
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 4gSaturated Fat: 1gTrans Fat: 1gUnsaturated Fat: 3gCholesterol: 0mgSodium: 474mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 2g

The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used. I am not a doctor, nor a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. Please consult your personal physician with any questions you may have regarding your own health and diet.

Did you make this recipe?

Tag @quisinequeenb on Instagram and hashtag it #reigninyourkitchen

© Brittny | Quisine Queen B
Cuisine: Mexican-inspired / Category: Side Dish
158 shares
  • Share
  • Tweet
  • Email

Post navigation

Mediterranean Chicken, Chickpea & Zucchini Soup

Related posts

Pasta with Spinach Cream Cheese Sauce
Dinner, Pasta, Quick and Easy, Sauces, Vegetarian
by QuisineQueenB  /  6 Comments

Pasta with Spinach Cream Cheese Sauce

Cilantro Pepper Green Beans
Dinner, Side Dish, Vegan, Vegetables, Vegetarian
by QuisineQueenB  /  2 Comments

Cilantro Pepper Green Beans

Light & Creamy Lemon Thyme Sauce
Fish, Quick and Easy, Sauces
by QuisineQueenB  /  2 Comments

Light & Creamy Lemon Thyme Sauce

4 comments

  • suresh
    June 15, 2020

    Thanks for this useful informative blog to sharing step by step.

    Loading...
    Reply
    • QuisineQueenB
      June 15, 2020

      I’m so glad it’s been useful for you. Thanks for commenting!

      Loading...
      Reply
  • HEALTHY FOOD
    June 7, 2020

    This is amazing recipe

    Loading...
    Reply
    • QuisineQueenB
      June 8, 2020

      Thanks so much!

      Loading...
      Reply

Leave a Comment Cancel reply

About Me

Brittny C Lyle_Quisine Queen B

I am the creator, author, photographer, and homecook behind Quisine Queen B. As a busy wife, SAHM, new blogger, and entrepreneur, I practice self-care through food--my love language. I call my recipes "gourmet-on-demand" because they are practical, nutritious, and beautiful. Fit for a queen, I think! I also believe in nourishing the crown (mind), so you'll see some tokens of wisdom lying around. So, come to reign in your kitchen with me. After all, we deserve it!

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SIGN-UP for the Newsletter

Get the latest nutritious recipes, cooking tips, and more, sent to your inbox!

Recent Posts

  • Arroz Verde (Mexican Green Rice)
  • Mediterranean Chicken, Chickpea & Zucchini Soup
  • Simple, Succulent, Roasted & Braised Lamb Shanks
  • Mean Green Vegetable Lasagna (No-boil Noodles)
  • Pasta with Spinach Cream Cheese Sauce

Categories

my healthy aperture gallery

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
  • YouTube
  • Facebook
  • Instagram
  • Twitter
  • Pinterest
  • Elara Pro by LyraThemes.com
  • Copyright © 2019-2020 Quisine Queen B | Brittny C. Lyle | All rights reserved. No reproduction without permission | Background art by Lisa Audit
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
Skip to Recipe
158 shares
%d bloggers like this:

    Terms and Conditions | Privacy & Cookies Policy