Green Rice (Arroz Verde) Recipe (2024)

When the dish is finish I add some chopped onion and cilantro (you have to really like onions and cilantro, but I also use sweet onions instead of white, Vidalia if available). I almost NEVER use water when cooking rice. stock or broth. Great if instead of a puree, you stop before it is smooth, mix it with the rice.. My husband is from Mexico so I'm always trying new things to show him that after 27 years I can still come up with new things.

That's the most romantic thing I've heard in a while.

Rinsing the rice removes starch, not dust. This important step prevents gumminess. Rice that has been rinsed will have nicely separated grains.

Can this be made with brown rice, increasing the cooking time?

For the salsa verde, add approximately 5 - 6 coarsely chopped tomatillos to the onion, chiles, and garlic with olive oil and salt. On a flat sheet roast those at 475 until soft and charred. Put all (including juices) from the flat sheet into the food processor with cilantro and juice of two limes and pulse till coarse. I doubled the recipe so that I could put 1/2 in the rice and 1/2 to serve. All of my guests just wanted to eat the salsa verde with a spoon - but the rice was spectacular!

Rinsing helps the rice grains to cook up individually and not clump. It rinses off some of the starch and I think makes a big difference.

Still loving this recipe. Made again today, doubled the quantities. Greens included: jalapeno; serrano; poblano; green onions; dill; parsley and cilantro. As well, rinsing the rice really makes a big difference, totally makes the dish stand out.

This is like the rice most high end Mexican restaurants serve with their vegetarian options, but this recipe comes out better. Does not need stock, water is fine.

really good - made exactly as written except in the instant pot. I just used a one to one ratio of rice to water and 3 minutes on high, 10 mins natural release. mmmmmm.

This was really wonderful. I doubled the recipe and served with carnitas on top and a salad with queso fresco on the side. My poblano was roasted, leftover from a previous recipe, and I didn't double the jalapeno (wasn't sure how much it would mellow in cooking). At first I could taste a little kick to the finished rice, but then it mellowed out beautifully. The only change I'd make would be to use slightly less water next time. Definitely a keeper recipe!

This comes out great when made in the fashion of Kim Severson's "Can't-Miss Rice" (on NYT Cooking). Follow Rao's directions through putting the lid on in step 3, and then put in the oven at 350 degrees for 17 minutes. Then back to Rao and rest with the lid on for 15 minutes.

Add another 1/2 cup of water (or stock)

Really good! I substituted a green pepper for the poblano and it was excellent. I'll try poblano next.

This dish is simply amazing! The herb purée adds such richness of flavor. I tried it once with white and once with brown rice. The brown rice definitely takes more cooking time. I found the white rice makes for a more fluffy and delicate dish, but either way this recipe elevates your rice next level!

Soooo good and fresh-tasting. I doubled the recipe and still had some crunchy rice grains - the flavors were amazing, but will make sure to increase liquid by about 1/4 c and cooking time by about 5 min if I double it again.

Wow. This is the rice recipe I have always dreamed of! So complex in flavor yet perfectly balanced. I was worried it would have too much pepper-heat for me, but I followed the recipe exactly and it is amazing. Not hot or too spicy at all. Unbelievably delicious. Thank you for this!

Flavorful rice. Make again.

Can this be made in advance?

Still our favorite NYT recipe!

Outstanding. I followed the ingredients exactly as specified, but used the instant pot. I did a 1:1 ratio of rice to chicken stock (ex: 1 cup rice to 1 cup stock) and put the purée in there with it. Stirred it around before closing it. 3 minutes pressure cook with 10 minute natural release. I served this with carne guisada and it was one of the best dishes I have made.

I did this in the rice cooker and it was also great. Used two poblanos, two jalapeños, 1.5 cups of rice. I wasn't sure how much liquid to add considering the somewhat solid nature of my green blend. I probably used a little too much (filled to the 2 c mark for 1.5 c rice) and would cut back on the liquid next time.

Forgot to rinse the rice but it was no worse for it! SOOO delicious! I’ll never serve plain rice again with Mexican. Perfect combination of heat and flavor. No subs, no additions other than a little additional broth to cook the rice. Wonderful as is and can’t wait to make again.

Enjoyed very much. Added raw white onion and Cilantro to mix in at the end. Flavor was good but could have been stronger. Next time I'll be adding more than half cup poblano and Cilantro to the food processor

Good. Used brown basmati rice otherwise followed recipe exactly.

Doubled this recipe and cooked in J rice cooker after pan crisping the rice. Had to fluff it and let it cook a bit more to dry it out but still very tasty. Next time would reduce liquid for 1:1 ratio. I think the verde mix adds lots of liquid. Also, I roasted and peeled the Poblano to keep it mild and to add depth. Nice recipe that will be repeated!

Excellent. Used jasmine rice, no parsley or poblano, water rather than stock--made for a fresh and flavorful side dish, perfect alongside red beans and turkey chorizo.

This dish is simply amazing! The herb purée adds such richness of flavor. I tried it once with white and once with brown rice. The brown rice definitely takes more cooking time. I found the white rice makes for a more fluffy and delicate dish, but either way this recipe elevates your rice next level!

Delicious! Tastes very fresh so pairs nicely with heavier dishes like enchiladas. Could also be fun as a base for burrito bowls (or in burritos). My boyfriend cleaned his plate!

Made this for a crowd using chicken stock. Tripled the ingredients with the following exceptions - used 1/2 cup olive oil (although I probably could have gotten away with less) and 2 jalapenos. Served as a base for Crispy Pork Carnitas Bowls. Delicious!