Site Map

Mexican Green Rice - Arroz Verde

In Mexico, long-grain white rice finds its way into a variety of dishes: from sopa seca - dry soup - to horchata, which is a drink made from finely ground rice powder. Cooks typically go through a lengthy process of removing the starches, frying the rice, then adding additional ingredients and steaming.

Here is a quick rundown of how to prepare Mexican-style long-grain white rice:

In a large bowl, pour water that has come to a boil over the rice. Let it sit for about 15 minutes or until cool enough to work with in your hands. Rub handfuls of rice around in the palm of your hand. The water in the bowl will become whitish as you work the rice. Use a strainer to remove the milky liquid.

Return rice to bowl and cover with cold water. Continue squeezing the rice through your hands and draining the bowl until the water remains clear.

Spread the rice out on a plate to dry. This will take at least an hour. It is important to dry the rice or it will splatter when it begins to fry and may become sticky. Note: this technique only works with long-grain rice.

Here's a great recipe that will add some color to your Mexican meals.

Arroz Verde (Mexican Green Rice)
Approximately 4 servings

1 ½ cups long-grain white rice
1 large poblano pepper (Anaheim or Bell can also be used), charred and skin removed
1 jalapeno (optional)
½ cup finely diced white onion
1 garlic clove
1 small handful fresh parsley leaves
2-3 cups chicken broth (low-sodium if preferred)
3 Tablespoons Vegetable oil (split use)

You will need 1 saucepan and 1 larger pot to cook this recipe.

-Prepare the long-grain rice as per the above instructions.
-In a blender or food processor, combine peppers, onion, garlic, and parsley until well-ground.
-Add 1 Tablespoon vegetable oil to a saucepan and heat to medium. Add the blended mixture and stir for about 3 minutes. Set aside.
-In larger pot, heat 2 Tablespoons vegetable oil to medium. Add rice and stir until it turns light brown.
-Add the blended mixture and broth. Lower heat, cover, and simmer to reduce liquid. Allow to steam for about 45 minutes or until rice becomes tender. Taste for flavor and add salt, if too bland.

This wonderful side dish goes well with chicken.

If you do not have time to prepare long-grain rice in authentic Mexican style, prepare white rice according to instructions and skip the frying step.

Site Map

© 2005-2008 C.K. Kennedy
Pittsburg, TX 75686
Terms and Conditions/Disclaimers/Privacy Policy
Contact Us

All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.