Green Rice (Arroz Verde)
- Total Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 1cup long-grain white rice, such as jasmine
- ¼cup olive oil
- ½cup roughly chopped white onion (about half a small onion)
- ½cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
- 1jalapeño, stemmed, seeded and roughly chopped
- 2cloves garlic, peeled
- ½cup cilantro leaves
- ¼cup parsley leaves
- 1teaspoon kosher salt, plus more to taste
- 1¼cups chicken stock or water
- 1lime, halved, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
169 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
- Step 2
Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
- Step 3
When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.
Private Notes
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Cooking Notes
Ingrid
When the dish is finish I add some chopped onion and cilantro (you have to really like onions and cilantro, but I also use sweet onions instead of white, Vidalia if available). I almost NEVER use water when cooking rice. stock or broth. Great if instead of a puree, you stop before it is smooth, mix it with the rice.. My husband is from Mexico so I'm always trying new things to show him that after 27 years I can still come up with new things.
Matt
That's the most romantic thing I've heard in a while.
Callie WL
Rinsing the rice removes starch, not dust. This important step prevents gumminess. Rice that has been rinsed will have nicely separated grains.
chiquita woodard
Can this be made with brown rice, increasing the cooking time?
Tim Thompson
For the salsa verde, add approximately 5 - 6 coarsely chopped tomatillos to the onion, chiles, and garlic with olive oil and salt. On a flat sheet roast those at 475 until soft and charred. Put all (including juices) from the flat sheet into the food processor with cilantro and juice of two limes and pulse till coarse. I doubled the recipe so that I could put 1/2 in the rice and 1/2 to serve. All of my guests just wanted to eat the salsa verde with a spoon - but the rice was spectacular!
Nick
Rinsing helps the rice grains to cook up individually and not clump. It rinses off some of the starch and I think makes a big difference.
Reuel
Still loving this recipe. Made again today, doubled the quantities. Greens included: jalapeno; serrano; poblano; green onions; dill; parsley and cilantro. As well, rinsing the rice really makes a big difference, totally makes the dish stand out.
Shea
This is like the rice most high end Mexican restaurants serve with their vegetarian options, but this recipe comes out better. Does not need stock, water is fine.
aimeemarcelle
really good - made exactly as written except in the instant pot. I just used a one to one ratio of rice to water and 3 minutes on high, 10 mins natural release. mmmmmm.
Liz B.
This was really wonderful. I doubled the recipe and served with carnitas on top and a salad with queso fresco on the side. My poblano was roasted, leftover from a previous recipe, and I didn't double the jalapeno (wasn't sure how much it would mellow in cooking). At first I could taste a little kick to the finished rice, but then it mellowed out beautifully. The only change I'd make would be to use slightly less water next time. Definitely a keeper recipe!
Jackson
This comes out great when made in the fashion of Kim Severson's "Can't-Miss Rice" (on NYT Cooking). Follow Rao's directions through putting the lid on in step 3, and then put in the oven at 350 degrees for 17 minutes. Then back to Rao and rest with the lid on for 15 minutes.
mjan
Add another 1/2 cup of water (or stock)
deb in AZ
Really good! I substituted a green pepper for the poblano and it was excellent. I'll try poblano next.
Lisa
This dish is simply amazing! The herb purée adds such richness of flavor. I tried it once with white and once with brown rice. The brown rice definitely takes more cooking time. I found the white rice makes for a more fluffy and delicate dish, but either way this recipe elevates your rice next level!
Jane
Excellent recipe. I doubled – with 2 cups of puree I used scant 2 cups of broth. Very flavorful and turned out perfectly (and I struggle with rice)!
Erin
I rinsed my rice and charred the chilies on the stovetop before making the sauce. I didn’t bother seeding the chilies, and the spice level was still fine for me. I am incapable of making rice without a bay leaf. This was a nice change of pace from the usual white or red rice side dish.
Dee
Made this with the addition of a salsa verde of 1 poblano/1 jalapeño/~6 tomatillos all grilled cilantro & basil and 1 c chicken broth
Herbacious!
Love the herbaciousness of this dish! Used half the oil. Zested the lime onto the freshly baked rice before serving - great addition. Next time sub out salt for a T of chicken broth concentrate for a more hearty base.
Cynthia Tarvin
I have company coming in 2 hours and I just made green rice, using a different recipe. it came out very clumpy and I see from reading this recipe that I did not rinse it well enough. so disappointing . I will use this recipe next time!
Sarah N.
Soooo good and fresh-tasting. I doubled the recipe and still had some crunchy rice grains - the flavors were amazing, but will make sure to increase liquid by about 1/4 c and cooking time by about 5 min if I double it again.
Betsey
Wow. This is the rice recipe I have always dreamed of! So complex in flavor yet perfectly balanced. I was worried it would have too much pepper-heat for me, but I followed the recipe exactly and it is amazing. Not hot or too spicy at all. Unbelievably delicious. Thank you for this!
cj
Flavorful rice. Make again.
Nancee
Can this be made in advance?
Marisa
Still our favorite NYT recipe!
AW
Outstanding. I followed the ingredients exactly as specified, but used the instant pot. I did a 1:1 ratio of rice to chicken stock (ex: 1 cup rice to 1 cup stock) and put the purée in there with it. Stirred it around before closing it. 3 minutes pressure cook with 10 minute natural release. I served this with carne guisada and it was one of the best dishes I have made.
Tny
I did this in the rice cooker and it was also great. Used two poblanos, two jalapeños, 1.5 cups of rice. I wasn't sure how much liquid to add considering the somewhat solid nature of my green blend. I probably used a little too much (filled to the 2 c mark for 1.5 c rice) and would cut back on the liquid next time.
betsy
Forgot to rinse the rice but it was no worse for it! SOOO delicious! I’ll never serve plain rice again with Mexican. Perfect combination of heat and flavor. No subs, no additions other than a little additional broth to cook the rice. Wonderful as is and can’t wait to make again.
Marco
Enjoyed very much. Added raw white onion and Cilantro to mix in at the end. Flavor was good but could have been stronger. Next time I'll be adding more than half cup poblano and Cilantro to the food processor
linda
Good. Used brown basmati rice otherwise followed recipe exactly.
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