Arroz Verde con Cilantro (Mexican Green Rice with Cilantro)
Looking for a delicious and flavorful side dish that’s easy to make and pairs perfectly with your favorite protein? Look no further than my arroz verde con cilantro. Made with a vibrant green cilantro lime broth, it's much better than any version I've tasted!
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
Calories: 215kcalCarbohydrates: 38gProtein: 3gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 9mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 93IUVitamin C: 3mgCalcium: 20mgIron: 0.4mg
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