Rice is one of my favorite budget-friendly side dishes, so when I saw the recipe for Arroz Verde in Karla Salinari’s new book, Abuela’s Plant-Based Kitchen: Vegan Cuisine Inspired by Latin & Caribbean Family Recipes, I knew I had to give it a try! This simple Arroz Verde (Green Rice) recipe is bright, full of earthy flavor, and the perfect way to use up any herbs or leafy greens in your fridge! So if you’re looking for a new tasty way to enjoy this weeknight staple side dish, then definitely give this green rice recipe a try!
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What is Arroz Verde?
Arroz Verde is a popular Mexican and Latin American green rice dish that’s known for its vibrant green color and herby flavors. It’s often made by cooking rice in a blended herb and leafy greens puree until it’s fluffy and infused with lots of earthy flavor.
“This recipe is so good! I had friends over for dinner last night and got many compliments on the rice. I made chicken burrito bowls and this rice complimented the flavor so well! I skipped the swiss chard as I didn’t have any on hand but still very tasty!”
Gabby
Ingredients
This green rice recipe includes lots of vegetables and packs a ton of flavor! Here’s what I used to make this simple rice dish:
- Basmati Rice: Basmati rice, which is fragrant and fluffy, is the base for this recipe. I used jasmine rice (which is also fragrant) because that is what I had on hand. But feel free to use any long-grain white rice that fits your budget.
- Green Leafy Vegetables: Lots of earthy green leafy vegetables and herbs are used in this arroz verde recipe including Swiss chard, spinach, parsley, and cilantro. It makes the rice bright and super flavorful! If you can’t find Swiss chard, simply substitute it with more spinach.
- Olive oil and Garlic: I combine both of these with the leafy vegetables to create a green powerhouse blended mixture. The pureed mixture is then sautéed to release some of its fragrance before being cooked with the rice.
- Green Peas and Scallions: Cooked green peas and sliced scallions give the dish more color, texture, and flavor, making this an anything-but-boring side dish.
What to serve with Arroz Verde?
This rice dish needs something to perfectly compliment its fresh flavors, like our cilantro lime chicken! The juicy chicken thighs with the bright marinade and this rice just taste so good together. Another side I like is seasoned black beans piled high in a bowl with green rice on top and sliced, pan-seared chicken breasts. Or for something quick, easy, but also delicious, I’d go for some cheese enchiladas. They’re simple to make, and the cheesy filling tastes extra decadent and flavorful with the rice.
Arroz Verde (Green Rice)
Servings 6 about 1 cup eachIngredients
- 1 cup Swiss chard, stems removed* ($1.50)
- 1 cup fresh spinach ($1.82)
- 1 cup parsley ($0.27)
- 1/2 cup cilantro ($0.25)
- 1/2 cup olive oil ($1.76)
- 3 cloves garlic ($0.08)
- 2 cups long grain white rice, washed & rinsed ($0.97)
- 2 cups boiling water ($0)
- Salt to taste ($0.01)
For Serving
- 1/2 cup cooked green peas ($0.17)
- 1/4 cup scallions, thinly sliced ($0.10)
Instructions
- Add the Swiss chard, spinach, parsley, cilantro, olive oil, and roughly chopped garlic to a food processor. Process on high until mixture reaches a paste-like consistency.
- Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
- Add the rice to the pot and mix to combine coating the rice with the green mixture.
- Add boiling water and salt to taste to the pot and let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
- Once done remove the pot from the heat and using a fork fluff the rice. Add the cooked green peas and scallions and combine. Serve and enjoy!
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Notes
Nutrition
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How to Make Arroz Verde — Step by Step Photos
To the food processor, add 1 cup of chopped Swiss chard, 1 cup fresh spinach, 1 cup parsley, 1/2 cup cilantro, 1/2 cup olive oil, and 3 garlic cloves (roughly chopped).
Process everything together in your food processor on high until a paste-like consistency is formed.
Heat a medium-sized pot over medium-high heat on the stovetop. Once the pan is hot, add processed green vegetable mixture. Sauté it until nice and fragrant, which usually takes about 2-3 minutes.
Add 2 cups of uncooked long-grain white rice (washed & rinsed) to the same pot and combine it with the green mixture. You want each grain of rice to be fully covered and everything to be evenly mixed.
Pour 2 cups of boiling water into the pot and season with salt to taste. Let everything come to a boil, then, once boiling, reduce the heat to a simmer. Cover the pot with a tight lid and cook for 20 minutes or until the rice is tender and cooked.
When the rice is cooked, remove the pot from the heat and fluff up the rice with a fork. Add 1/2 cup cooked green peas and 1/4 cup sliced scallions and mix to combine.
Serve your rice garnished with fresh chopped cilantro (optional), and enjoy this simple and delicious dish!
This is delicious!! Will definitely make again.
This recipe is so good! I had friends over for dinner last night and got many compliments on the rice. I made chicken burrito bowls and this rice complimented the flavor so well! I skipped the swiss chard as I didn’t have any on hand but still very tasty!
Can you leave out the cilantro? (Team Tastes-Like-Soap here.)
Yes, but it will change the flavor quite a bit and it won’t be an authentic arroz verde.
I made this tonight with some stewed back beans. Such a vibrant and bright dish! This is a tasty recipe and would make a great side for lots of dishes.
This looks delicious, and I’m really excited to try it with some black beans! My main concern is how well this keeps either refrigerated or frozen; does the green tend to get muddy quickly or does it hold up well for meal prep?
It dulls a bit, but the greens are cooked, so it holds up fairly well. :)
Thanks! Made it this week for meal prep. Paired with some spicy blackens, this was so delicious. Loved how bright it was with the beans, and I can easily imagine making this on repeat.
So, can it freeze OK? I’m new to freezing rice & worried if it would be too soggy from the spinach when reheating.
I think you could freeze it with minimal excess moisture!