Ingredients for Arroz Verde Mexicano
- 1 cup packed fresh parsley
- 1 cup packed fresh cilantro
- ½ medium white onion
- ½ cup water
- 1-2 serrano or jalapeño chilis
- 2 tablespoons lime juice
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 ½ cups Morelos rice (or long-grain white rice)
- 2 ½ cups vegetable broth
- Salt to taste
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How to Make Arroz Verde Mexicano
- Combine 1 cup packed fresh parsley, 1 cup packed fresh cilantro, ½ medium white onion (roughly chopped), ½ cup water, 1-2 serrano or jalapeño chilis (seeded and roughly chopped, adjust to your spice preference), 2 tablespoons lime juice, and 2 cloves garlic in a blender.
- Blend until almost smooth, stopping to scrape down the sides as needed.
- Heat 2 tablespoons olive oil in a large saucepan over medium heat.
- Add 1 ½ cups Morelos rice (or long-grain white rice) and sauté for 5 minutes, or until lightly golden brown.
- Heat 2 ½ cups chicken broth (or vegetable broth for a vegetarian option) in a separate saucepan.
- Pour the hot broth and the blended cilantro-parsley mixture into the saucepan with the rice.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Once cooked, remove from heat and let stand, covered, for 10-15 minutes to allow the rice to steam and firm up.
- Season generously with salt to taste before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
5g
Carbs
14g
