Ingredients for Arroz Verde Mexican Green Rice
- 2 cups chicken broth
- 2 poblano peppers
- 1 jalapeño
- 1 bunch scallions
- 1 1/4 cups fresh cilantro, divided
- 1/4 cup fresh parsley leaves
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 cup parboiled rice
- juice of 1 lime
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How to Make Arroz Verde Mexican Green Rice
- Rinse 1 cup of parboiled rice under cold water until the water runs clear.
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add 1/2 cup of finely chopped onion and 1/2 cup of finely chopped cilantro and sauté for 3-5 minutes, until softened.
- Stir in 2 cloves of minced garlic and cook for another minute until fragrant.
- Add 2 cups of chicken broth (or vegetable broth for a vegetarian option), 1/4 cup of chopped fresh cilantro, the juice of 1 lime, and 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- Bring the mixture to a boil, then add the rinsed rice.
- Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- Garnish with extra cilantro and a lime wedge before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
2g
Fat
4g
Carbs
5g