How to Make Arroz Verde con Cilantro (Green Rice)
My arroz verde con cilantro is made with a flavorful cilantro-lime broth that has much more flavor than plain white rice that’s simply mixed with lime juice and cilantro.
Made with fresh cilantro and lime, this version of arroz verde is made similar to my Mexican red rice, where the rice and onion is sautéed in oil to enhance the flavor. The rice develops its vibrant green color and flavor when cooked in a green broth made with blended cilantro, lime juice, and salt.
This arroz verde con cilantro recipe is much more flavorful than any other version I’ve tasted (including Chipotle’s!) because I actually blend fresh lime juice and cilantro into the broth. This isn’t just white rice sprinkled with lime juice and tossed with cilantro (sorry, Gringos!).
My favorite way to enjoy this green Mexican rice is with chicken and seafood.
INGREDIENTS YOU’LL NEED
You’ll need just a handful of ingredients to make this rice. See my notes in the recipe card for specifics on each ingredient.
STEP-BY-STEP INSTRUCTIONS
1. Make and strain cilantro lime broth
- The blended cilantro, lime juice, and water is what infuses both flavor and color into this rice.
2. Sauté onion and rice
- This step brings out the flavor of both ingredients and is an essential step in most Mexican rice recipes.
3. Cook rice
- Add liquid and salt, mix well, and cook according to full instructions in recipe card below.
RECOMMENDED BY LOLA FOR THIS RECIPE
I’m always surprised when people don’t own a mesh strainer. I use mine almost daily! The larger one is particularly useful for straining the blended ingredients in my arroz verde. VIEW PRODUCT
HOW TO STORE AND REHEAT
- Store cooked rice in an air-tight container in the refrigerator for up to 4 days. I usually store mine in a glass dish with a lid so it’s easy to reheat in the microwave for about 1-2 minutes depending on the amount of rice you’re heating. You can add a sprinkle of water to keep it from drying out.
WHAT PAIRS WELL WITH MEXICAN GREEN RICE?
Arroz verde con cilantro pairs well with just about any protein! Here are a few of my favorite dishes to serve with it:
- Garlic Shrimp with Chile Negro
- Ceviche
- Salmon with Dill and Honey
- Cactus Ceviche
- Alitas de Pollo
- Carne Asada
LOOKING FOR MORE MEXICAN SIDE DISHES?
- Arroz Rojo (Mexican Red Rice with Tomato Sauce)
- Arroz a la Primavera (Mexican White Rice with Veggies)
- Arroz al Ajillo (Mexican Garlic Rice)
- Fideo Seco
- Sopa de Fideo
- Creamy Espagueti Rojo
Arroz Verde con Cilantro (Mexican Green Rice with Cilantro)
Equipment
Ingredients
- 2 tablespoon oil
- 1/2 onion medium in size, finely chopped
- 1 1/2 cup long-grain white rice
- 2 tablespoon lime juice from 5-6 small Mexican limes if possible
- 1 bunch cilantro stems removed
- 3 cups water
- salt to taste, start with 2 teaspoons
Instructions
- Make and strain broth. Process lime juice, cilantro, and water in a blender on medium setting for 60 seconds until well blended. Strain mixture through a mesh strainer, and set aside.
- Sauté ingredients. Over low-medium heat, add oil, onion, and rice to your skillet. Sauté until onion is soft and rice is slightly toasted, for about 3 to 5 minutes. Use a wooden spatula and move frequently to avoid burning.
- Add cilantro-lime broth and simmer. Add broth and salt (start with 2 teaspoons, taste, and adjust to your desired saltiness). Raise heat to medium, stir well, and bring to a boil. Once boiling, let water evaporate until you begin to see the rice through the water. This process should take about 3 to 5 minutes.PRO TIP: Taste and adjust for salt once more before covering your rice.
- Cover and cook. Cover, lower heat to lowest setting, and cook for 20 minutes. Do not uncover to check if it is ready. Remove from heat and let stand for another 10 minutes. When ready, fluff with a fork and cover until you are ready to serve.
- Serve and enjoy. Serve hot as a side dish or top with your favorite roasted veggies, protein, and avocado and make a filling rice bowl.
A Note from Lola
A NOTE ON INGREDIENTS
- Oil: Sautéing the rice in oil is an essential step in any Mexican rice recipe.
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- Onion: Onion adds flavor.
- Freshly squeezed lime juice and cilantro: This is what gives my rice its flavor and color.
- Water: Most other Mexican rice recipes calls for chicken or tomato broth, but in order for the lime and cilantro to shine, I stick to water for this one.
- Salt: Salt is always “to taste” in my recipes because each one varies in terms of saltiness. For cooking, I like Diamond Crystal Kosher Salt, but any salt works. I recommend tasting the broth and adjusting for salt before adding it to the rice.
TIPS, TRICKS, AND SUBSTITUTIONS
- PRO TIP: Do not, I repeat, do not stir the rice more than once after adding water or broth. You may be tempted to stir it again or to uncover it, but this may lead to soggy, sticky rice!
- Taste for Salt: Your broth should be tangy from the lime, and salty enough to suit your palate. I typically use 1 tablespoon of Diamond Kosher Salt in this recipe, but some salts are saltier than others so start off with 1-2 teaspoons at a time. It is hard to salt rice after it’s cooked, so make sure your broth has enough flavor before adding it to the rice.
- Instead of Mexican or key limes, use regular limes or lemons if you don’t have limes. Avoid using bottled citrus juices!
- Instead of cilantro, use parsley, spinach, or kale. While it won’t have the same flavor, it will still be green and delicious!
- Instead of water, use well-seasoned chicken broth for additional flavor.
Nutrition
This recipe was originally published on March 1, 2023 and updated with more clear instructions and photos on April 18, 2025.
Photography + Styling (hero shots only): Cacey McReavy
Lola’s Cocina is a small business that earns various revenue streams. This includes sponsored posts and affiliate commissions from linked products, which I use and love, with no extra cost to readers. This income helps sustain the site.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.
I remember you made this at granny’s house when I was little. I thought it was going to taste like rice a roni but when it didn’t I was disappointed. Now that my palette has “matured” I really enjoy the lime and cilantro taste.
Amazingly flavorful and I love the color. I agree – way better than Chipotle’s!