This Mexican Green Rice (also known as arroz verde) is a versatile and delicious addition to tacos, burritos, bowls, and more! It’s easy to make, packed with flavor, and naturally gluten-free and vegan.
INGREDIENTS
- 2 cups white jasmine rice
- 3 cups chicken or vegetable broth
- 3 tablespoons olive oil
- 1 ½ cups fresh cilantro
- 1 cup spinach leaves
- 1–2 serrano peppers*
- 1 cup diced white onion
- 3 garlic cloves
- 1 teaspoon salt
- 2 tablespoons lime juice
INSTRUCTIONS
- In a blender or food processor, combine the diced onion, cilantro, spinach, garlic, salt, lime juice, serrano peppers*, and ½ cup of the broth. Blend until smooth.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the rice and toast for 2–3 minutes, stirring occasionally, to enhance the flavor.
- Pour the cilantro mixture and the remaining broth into the pot with the rice. Stir to combine, then bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 10–15 minutes to allow the rice to fully absorb the flavors. Fluff with a fork before serving.
- Garnish with extra chopped cilantro and a pinch of red pepper flakes, if desired.
NOTES
- For mild spice, use 1 serrano pepper with some seeds. For more heat, include all the seeds or add an extra pepper. If you prefer no spice, use 1 pepper without seeds.
- Nutrition (per 1 cup): 263 calories, 49g carbohydrates, 5g protein, 7g fat, 1g fiber, 1g sugar.
