Easy Mexican Green Rice
White rice simmered in a blended cilantro, jalapeño, garlic, onion, lime and broth sauce, a fresh green take on Mexican rice (arroz verde).
Servings 4 servings
Equipment
- High-speed blender or food processor any comparable blender works
- Medium pot with a tight-fitting lid
- Measuring cups and spoons
- Fork for fluffing
Ingredients
- 3 cloves garlic
- ½ white or yellow onion roughly chopped
- 1 jalapeño seeded (leave seeds for more heat)
- 1 bunch fresh cilantro reserve a few leaves for garnish
- 1 small lime juiced
- 2 cups low-sodium chicken broth or water
- ½ tsp ground cumin
- ½ tsp salt
- freshly ground black pepper to taste
- 1 cup white basmati or jasmine rice
Instructions
- Add the garlic, onion, jalapeño, cilantro, lime juice, chicken broth, cumin, salt and black pepper to a high-powered blender or food processor. Blend until completely smooth and vibrant green.
- Do not rinse the rice. Place a medium pot over medium heat. Add the dry rice and toast, stirring, until the grains look lightly browned. Pour in the green sauce, stir gently, and bring to a simmer.
- Reduce heat to low, immediately cover with a tight-fitting lid, and cook for 20 minutes without lifting the lid.
- Remove from heat and keep covered. Let the rice rest and steam for 10 minutes.
- Fluff with a fork. Garnish with cilantro or jalapeño slices. Serve warm.
Notes
For milder rice, remove jalapeño seeds and membranes. For more heat, leave them in. Water can replace broth. Store leftovers promptly in the fridge and reheat until steaming hot (see post storage section).