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Arroz Verde (Green Rice)

4 Servings

25 minutes

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This flavorful, vibrant Mexican side dish pairs well with almost any type of main, from Indian curries to simple roasted chicken. The dish often is made by adding pureed cilantro and chilies to the liquid at the start of cooking, but this produces rice that's army green and dull in taste. To keep the color and flavor fresh, we cook our rice with just the hardier flavorings—garlic, scallion and half of the chilies—then stir in the puree after cooking. Seeding all the jalapeños keeps this dish mild; if you want some heat, leave the seeds in one or more of the chilies.




Don't use basmati rice in place of the regular long-grain rice the recipe calls for. Though basmati is a long-grain variety, it cooks differently. (Jasmine rice, on the other hand, does work here.) Don't worry about carefully chopping the cilantro. A few quick cuts are sufficient for preventing the stems from wrapping around the blender blade during pureeing.

25 minutes


  • 1

    tablespoon grapeseed or other neutral oil

  • cups long-grain white rice (see note), rinsed and drained


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Scott M.
October 10, 2023
Delicious - Use Food Processor Instead of Blender
Delicious - made with a peruvian roast chicken that I whipped up and came out great. I would use a food processor next time since the 1/4 cup of liquid was not enough for the blades of my Vitamix to blend it easily. I had to keep pushing the herbs down with a spatula and it still didn’t blend up to a smooth consistency.
Michele R.

Delicious "keeper". If you are a cilantro fan this is "it". There are at least a zillion (I'm sure the number is right) things this pairs well with. Leftovers stored in glass container with lid in fridge reheat well in microwave the next day too.

Kristina F.

Absolutely fabulous! I made this to pair with the Chutney-Glazed Spatchcocked Chicken (which is divine), and it was perfect. I did reduce the jalapenos by half to make sure the spice level was appropriate for my 4 year old and also added just a splash of lime juice to the cilantro mixture. I'm sure it is equally delicious with all four jalapenos, but if you are thrown off by the amount of jalapenos, the reduction made for a nice, very subtle heat.

Suzanne W.

Can you make it in a rice cooker?

Lynn C.

Hi Suzanne -

We haven't tested this so I can't give you any specifics but I think it would probably work.

The Milk Street Team

Teri K.

Loved this rice. I didn't bother to puree, just folded into the rice.

Barbara R.

This was great. Made a few changes to fit our tastes. I left out the garlic and jalapeños (husband doesn’t like either). It was still good.