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Watch me cook this on YouTube, click here.
Arroz Verde, which means green rice, is a vibrant, richly coloured dish that always makes a statement! I have a very good Mexican friend here and we love nothing better than to spend time in each other’s kitchen, cooking and learning! I first cooked this in her kitchen some 10 years or so ago!
Shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Lin xx
Arroz Verde (Green Rice)
How to cook Arroz Verde or Mexican Green Rice.
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Servings: 4
Calories: 890kcal
Ingredients
- 450 g long grain rice (I always use Basmati)
- 1 medium onion
- 2 cloves garlic
- 1 green chilli or less, to taste, deseeded
- ½ a green capsicum
- 1 large handful fresh coriander leaves and stalks
- 1 small handful parsley leaves and stalks
- 2 Tbsp olive oil
- 600 ml chicken or vegetable stock fresh/stockpot/cube, no nasty stuff added, please!
- salt to taste
- pepper to taste
Instructions
- Rinse the rice in cold water and drain.
- Blend the onion, garlic, chilli and capsicum with a little of the stock until you have a green paste.
- Heat the oil in a large saucepan on medium heat and add the rice, sautéing for a couple of minutes, until the rice looks grainy and translucent.
- Add the green paste, stirring to coat the rice.
- Add the stock and bring to a boil, then simmer until the liquid has almost all been absorbed, you'll be able to see tiny hole in the rice at this point.
- Put the lid on and cook for another 10 minutes. Turn the heat off, take the lid off, drape a tea towel over and put the lid back on snugly. Move to a cool hob and leave to cook in its own steam. After 10 minutes or so, fluff up the rice. Season to taste, i.e. for salt and sprinkle some freshly ground black pepper over.
Notes
If you have a rice cooker, place all the ingredients from the word “Go” and have a glass of wine!
Fantastic served with all manner of side dishes like Tex Mex Chilli con Carne, refried beans, etc.
Nutrition
Calories: 890kcal | Carbohydrates: 121g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 20mg | Sodium: 35858mg | Potassium: 650mg | Fiber: 2g | Sugar: 28g | Vitamin A: 156IU | Vitamin C: 7mg | Calcium: 323mg | Iron: 3mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!
Again, another fab recipe, and again really easy to make. As your proof reader, can I point out that you missed the coriander and parsley out of step 2 (as they would say in Private Eye – “I should get out more”)
cant wait …will try this one tomorrow night!!! Larine xx