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Amazing Green Rice
13 reviews / 4.8 Average
This green rice is my FAVORITE! It’s packed with spinach and cilantro, perfectly spicy, nutritious, and goes with just about everything.
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HI! I’M LINDSAY
Nice to Meet You!
I’m a former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Favorite things include my camera, lake days, and dark chocolate.
FEATURED COMMENT
"This was amazing! I substituted kale for the spinach, but otherwise followed the recipe. We had it w your chimichurri shrimp. Perfect combo! Your site/recipes make me so happy!"
IN THIS POST
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Jump to the Recipe
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Why I Love This Recipe
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Walk-Through of the Recipe
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Videos
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Frequently Asked Questions
IS IT TOO MUCH TO MAKE A BATCH OF GREEN RICE EVERY WEEK
Because that’s where my heart is at.
I could eat this green rice at every meal, a hundred different ways. It’s fluffy, flavorful, so pleasantly spicy, and loaded with green goodness.
Traditionally green rice (arroz verde) is made with lots of herbs, plus jalapeños and/or poblanos for the heat, and is typically served as a side with Mexican or Latin American dishes.
But for this green rice, the base is spinach, and the heat comes from a serrano, which creates a spicy, herbal flavor that can go so many directions. It’s great with more traditional Mexican dishes, like these chicken tinga tacos, or enchiladas verdes, but it actually goes really well with Thai or Indian dishes (like a creamy yellow curry, for example). I also love it with more smoky-sweet BBQ flavors, like grilled BBQ chicken! Really, really versatile.
And possibly my favorite usage? It makes for epic bowls! Like:
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Green rice + chicken skewers and creamy corn (pictured, my favorite at the moment)
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Green rice + black beans and a fried egg (perfect fast WFH breakfast-lunch)
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Green rice + air fryer salmon (so good with the sweetness of that salmon rub)
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Green rice + air fryer chicken (no brainer)
A word for kids: this green rice definitely packs some heat, so my daughters (3 and 5) are a “no thank you” on this one (or maybe that’s just because it’s green). But I like it so much that it’s worth it to me to make this just for me and Bjork! So yummy.
One of the ways I make decisions about which recipes I share here on POY is to ask myself: how much do I want to eat the leftovers? And since I spent all morning sitting at toddler gymnastics and dreaming about what kind of bowl I would be building with my leftover green rice for lunch, I think this one makes the cut.
Hope you love it! ♡
WELCOME TO MY KITCHEN! LET'S MAKE GREEN RICE!
1
BLITZ THE GREENS.
You’re going for a finely chopped texture. Doesn’t have to be perfect.
2
TOAST YOUR RICE
Oil + rice in the pan and just let it get roasty toasty for better flavor! Add your mincey greens and let those cook down for a minute, too – it’ll smell reeeeeally good!
3
TOAST YOUR RICE
Oil + rice in the pan and just let it get roasty toasty for better flavor! Add your mincey greens and let those cook down for a minute, too – it’ll smell reeeeeally good!
4
TOAST YOUR RICE
Oil + rice in the pan and just let it get roasty toasty for better flavor! Add your mincey greens and let those cook down for a minute, too – it’ll smell reeeeeally good!
WATCH HOW TO MAKE THIS GREEN RICE
Amazing Green Rice
4.8 from 13 reviews
TOTAL TIME: 30 minutes YIELD : 6 servings 1x
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This green rice is my FAVORITE! It’s packed with spinach and cilantro, perfectly spicy, nutritious, and goes with just about everything.
INGREDIENTS
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1 1/2 cups long-grain white rice
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1 bunch cilantro (about 1 cup packed)
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3–4 cups fresh spinach
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1 shallot, peeled and roughly chopped
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1 serrano pepper, ribs and seeds removed, roughly chopped (sub a jalapeño pepper)
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1–2 cloves garlic
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2 tablespoons olive oil
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1/2 teaspoon salt (1 teaspoon salt if using water)
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2 cups chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)
INSTRUCTION
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Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water, or blot it dry with paper towels. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)
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Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, serrano, and garlic in a food processor until very finely chopped.
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Saute the Rice: Add olive oil to a skillet over medium high heat. Add rice and sauté for 3-5 minutes until lightly toasted. Add the herb mixture and salt; sauté for another 3-5 minutes until nice and fragrant.
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Cook the Rice: Add the broth or water, bring to a simmer. Cover and keep over low heat for 15-ish minutes. Check the rice by fluffing with a fork; add more water / cook longer if necessary. When the rice is done to your liking, remove from heat and fluff with a fork to distribute the greens.
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You’re Done! Yum! Serve with chicken skewers, air fryer chicken or salmon, tacos, beans and creamy corn, etc.
NOTES
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The rice in these photos was cooked with 2 cups liquid (it’s a bit drier and more fluffy). If you want it to be more sticky than this, use 2 1/2 cups! I like it both ways! If you’re not sure what you want, start with 2 cups of liquid and then when it’s done you can decide if you want to add a bit more water.
PREP TIME : 15 minutes COOK TIME : 15 minutes CATEGORY: DINNER : METHOD: Stovetop CUISINE: Mexican-Inspired
NUTRITION FACTS
Serves 6
Calories Per Serving: 221
Total Fat 5.1g
Sodium 393.3mg
Dietary Fiber 1.2g
Protein 4g
Vitamin C 5.9mg
Potassium 172.6mg
6%
17%
4%
8%
7%
4%
Cholesterol 0mg
Total Carbohydrate 39.7g
Sugars 1.2g
Vitamin A 79.8µg
Iron 0.9mg
Phosphorus 66mg
0%
14%
9%
5%
5%
KEYWORDS: green rice, arroz verde, rice recipe, rice side
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FREQUENTLY ASKED QUESTIONS FOR THE GREEN RICE
Can I use another herb besides cilantro?
Yes! Parsley or chives would be great, and I think basil could be really delicious, too, if you want to take the flavor in a totally different direction.
How long does the leftover rice last?
I think it keeps really well for 3-5 days! Make sure to get it in the fridge promptly after it cools to keep it on the up-and-up for food safety.
Can you make this less spicy?
I really enjoy the spiciness of this rice but if you’d rather avoid it, I would either use half a serrano pepper or omit the serrano altogether. You could also try a different pepper like a jalapeño (ribs and seeds removed – can still be somewhat spicy), a roasted poblano, or a can of diced green chiles.
How do you make this gluten free, dairy free, vegan?
It’s all of the above! 🙂
What do you serve with this rice?
I love to serve this alongside these chicken skewers (with creamy corn!), air fryer chicken or salmon, tacos, beans, etc.
IF YOU LIKE GREEN RICE, YOU NEED TO TRY THESE THREE OF MY FAVES
