Authentic Mexican Green Rice (Arroz Verde Mexicano)
40 minutes
1101 reads
About Authentic Mexican Green Rice (Arroz Verde Mexicano)
Experience the vibrant flavors of Mexico with this authentic Arroz Verde Mexicano recipe! My version elevates the classic dish by grilling the bell peppers, onion, and garlic for a smoky depth before blending them into a vibrant cilantro paste. This simple yet impactful step unlocks a delicious smokiness and intensifies the fresh green color.This recipe is not only incredibly flavorful but also gluten-free and vegan-friendly, making it a perfect choice for a healthy and satisfying brunch, lunch, or dinner. It’s easy to customize with your favorite additions, too!Get ready to impress your friends and family with this simple yet sophisticated Mexican rice dish – a true taste of Mexico in your kitchen!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Grilled Vegetables:
- 2 Bell Peppers chopped, green, medium-sized
- 1 Onion chopped, medium-sized
- 4 clove Garlic
- 2 tbsp Olive Oil for grilling
- 1 tsp Pepper black, freshly ground, or to taste
For the Rice:
- 2 cup Basmati Rice
- 4 cup Water or as needed for rice cooking
- 1.5 tsp Salt or to taste
For the Cilantro-Green Chili Paste:
- 2 Serrano Peppers finely chopped. adjust to your spice preference., or 2 jalapeños
- 1/2 cup Coriander finely chopped (dhania), fresh
- 1 tsp Cumin Seeds (jeera)
- 2 tbsp Olive Oil for sautéing
Instructions
Prepare the Grilled Vegetables
- Preheat your oven's broiler. Toss the chopped bell peppers, onion, and garlic with 2 tablespoons of olive oil and freshly ground black pepper. Spread on a baking sheet and broil for 15-20 minutes, or until the vegetables are slightly charred and softened.
Make the Cilantro-Green Chili Paste
- Once the vegetables have cooled slightly, peel off the charred skin. In a food processor or blender, combine the cooled vegetables, serrano peppers (or jalapeños), and cilantro. Blend until a smooth paste forms.
Cook the Rice
- Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the cumin seeds and toast for about 30 seconds until fragrant. Add the rice and toast for 2-3 minutes, stirring frequently, until lightly golden.
Combine and Finish
- Add the water and salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked through and the water is absorbed. Fluff with a fork.
Incorporate the Green Paste
- Stir in the cilantro-green chili paste, mixing well to distribute the color and flavor evenly throughout the rice.
Serve
- Serve your delicious Mexican Green Rice (Arroz Verde Mexicano) hot. Garnish as desired and enjoy!
Recipe Notes
Expert Tips for the Best Mexican Green Rice:
- For a deeper smoky flavor, grill the vegetables over an open flame or on a grill pan.
- Adjust the amount of serrano or jalapeño peppers to control the spice level. Start with less and add more to taste.
- Don't overcook the rice! Slightly firm rice is best for this recipe.
- Experiment with additions! Sautéed corn, black beans, or even some crumbled cotija cheese would be delicious additions.
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Recipe Nutrition
Calories: 383kcalCarbohydrates: 56gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1710mgFiber: 2gSugar: 3g
Pavithra M Adiga
Articles: 27
4 Comments
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Such a scrumptious dish! Thank you.
Absolutely delicious! Can’t wait to try it.
This is so tempting! Thank you.
Yum! This recipe is a must-try.