Arroz Verde (Green Rice) | Christopher Kimball’s Milk Street

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Arroz Verde (Green Rice)

25 minutes

Arroz Verde (Green Rice)

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.

4

Servings

Tip

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

Ingredients

  • 1

    tablespoon grapeseed or other neutral oil

  • 1½

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

Directions

  1. 01
    In a large saucepan over medium, heat the oil until shimmering. Add rice and cumin, then cook, stirring, until the grains are translucent and the cumin is fragrant, about 2 minutes. Stir in the scallions, the finely chopped jalapeños, 1 tablespoon of garlic, 2 cups water and 2 teaspoons salt. Bring to a simmer over high, then cover, reduce to low and cook until the rice absorbs the liquid, 10 to 15 minutes.
arroz-verde-green-rice-v

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