What makes this Mexican Green Rice Special? Toasting the rice. This easy step insures a nutty flavor and fluffy texture. Add some vibrant green ingredients and you’ve got an unforgettable Mexican green rice recipe with bold flavors.
What Is Toasted Mexican Green Rice
Mexican Green Rice, also known as “Arroz Verde,” is a vibrant, flavorful rice dish commonly served as a side in Mexican cuisine. Unlike traditional Spanish red rice (arroz rojo), green rice gets its signature color and flavor from a blend of fresh green ingredients.
These ingredients are added to rice, usually long-grain or jasmine, cooked in chicken broth (or water).
Many recipes you’ll find for Mexican Green Rice use a lot of cilantro and spinach which is blended to a puree bring the “green” and then blended with the rice. Even for a cilantro lover like me, I find the flavor overwhelming.
This version brings more of a fresh Caribbean influence, a rice side dish you might find in the Veracruz area. In this case I’m using green bell peppers and green olives, and without any puree.
Flavor Profile: The flavor of this toasted rice recipe is smooth and savory, rich and refined. With a briny bite from the green olives, and a the warm heat from New Mexico chile powder.
Why Toast The Rice?
The rice is often toasted first in oil or butter to develop a depth of flavor and maintain a fluffy texture. Toasting rice enhances the flavor bringing a nutty flavor to the grain. Toasting rice will also help the rice not to clump during the cooking process. And aids in even liquid absorption. That equates to fluffier rice.
This is a recipe I enjoyed at a Yucatan Style Mexican Restaurant here in Denver. When I inquired about the depth of flavor that the rice held, our server told me that the chef always toasts the rice before adding water. I simply couldn’t wait to make it in my own kitchen and share the recipe with you.
Let’s take a look.
Key Ingredients
- White Rice: I recommend choosing a long grain rice such as Jasmine or Basmati. Once cooked, it’s light and fluffy, more separate. A short grain rice is stickier and will clump together.
- Green Bell Peppers: To give this rice some what of a crunchy texture, we’ll use green bell peppers as opposed to roasted Mexican style peppers such as Hatch Chile or Anaheim.
- Green Olives: Rice with olives, adds another piece to the “green” theme. Pimento stuffed green olives are common in Mexican Food, especially in Caribbean areas like Veracruz.
- Red Chile Powder: We’ll use a red chile powder, such as New Mexico Chimayo Chile Powder to bring the warm spicy heat to this recipe.
- Tomatoes: Using canned or fresh, tomatoes are an important part of any Mexican rice recipe.
Variations
- Peppers: Want to kick the heat level up? Use three medium jalapeno peppers. Dice these as opposed to cutting in planks. Distributing smaller bites of jalapenos will also distribute the heat balance in the final dish. If you want to use Poblano Peppers, you’ll need to roast them first. If used in a raw state like bell peppers, the flavor will be strong and grassy.
- Vegan: Switch out the Chicken Broth for vegetable broth.
- Add-Ons: Turn this into a main course Mexican rice dish by adding cooked shredded or cubed chicken breast, or cooked shrimp. Stir these in before adding the olives.
Step By Step, How To Make Mexican Green Rice
Pro Tip: Rinse your rice before cooking. Rinsing rice removes any debris, and removes surface starch that will also cause rice to clump together or get gummy as it cooks. A simple colander works well to rinse rice. I like to let the wet rice sit for about 10 minutes, for a cheaters soaking.
- Step 1: Toast The Rice: Once the rice is rinsed and drained, heat the butter in a Dutch oven. Once melted, stir in the rice and cook over medium heat, stirring frequently until coated and starting to turn golden.
- Step 2: Add the Vegetables: Add the chopped onion, bell pepper planks and chile powder and cook for 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Tips on How To Toast Rice Before Cooking: I like using butter to toast rice, but you can also use a neutral oil like Avocado Oil, Vegetable or Canola Oil. All of these oils have a high smoking point meaning the oil will heat fast and hot enough to toast the rice. For example, olive oil has a low smoking point and the rice will take longer to toast, compromising the texture. Watch the rice closely, and stir almost constantly. You’ll notice it starting to turn golden and have a nutty aroma. It’s toasted. Don’t let it burn or you’ll have to start over due to it’s bitter flavor.
- Step 3: Cook The Rice: Stir in the tomatoes. Add 1 ½ cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt.
- Step 4: Fluff and Serve: Let the rice sit for a couple of minutes, fluff with a fork and top with chopped olives.
What To Serve It With
Mexican green rice is a perfect side dish for any Mexican Food Entree and beyond.
A perfect choice for Summer grilled meats like Carne Asada or Pollo Asado. And traditional served with Enchiladas, Tacos or these Enchilada Burritos.
And don’t forget about breakfast. Use leftover Mexican Green Rice as a base for a fried or poached egg.
Storage and Reheating
- Mexican Green Rice will store very nicely in the refrigerator for up to 5 days. Seal well in an air tight container.
- To reheat, I like using the microwave oven. The 50% power feature is your best friend. Reheat individual servings in 30 second increments until hot.
- Freezing: Mexican Green Rice will freeze well. I like to use freezer safe zip-lock style bags. Just squeeze the air out and place them in the freezer laying down to optimize freezer space. Thaw in the refrigerator overnight before reheating.
FAQ’s
Absolutely. It keeps very well in the refrigerator without losing it’s beautiful texture.
I’m not a fan of using brown rice for Mexican Rice recipes. Brown rice is a whole grain that requires a longer cooking time and has a much denser texture than white rice. In my opinion it just wouldn’t work well here. And quinoa is a seed that’s texture simply isn’t suited for this recipe. Please stick with white rice to make any Mexican rice recipe.
No. The flavor of this rice is savory and smooth. The New Mexico chile powder brings a warm heat without being too spicy hot. If you simply don’t want any heat at all, omit the chile powder and substitute with paprika to keep the red color in the dish.
Toasted Mexican Green Rice Recipe
This recipe is so easy to make, you’ll find yourself preparing it over and over again. It’s a unique version of Mexican Rice and a great way to introduce bold flavor to any main course.
More Mexican Side Dishes
And if you ‘re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of supporting actor recipes, including the more popular Southwestern side dish recipes on my site for my Southwest Salad with Black Beans.
Mexican Green Rice Recipe (Arroz Verde)
Ingredients
- 2 Tablespoons Butter
- ¾ Cup long-grain rice Basmati or Jasmine works well here
- 1 medium onion chopped
- 2 green bell peppers seeded, membranes removed, and cut into half-planks
- 1 clove garlic minced
- 1 teaspoon New Mexico Red Chile Powder Or Ancho Chile Powder
- 4 fresh tomatoes or one 14 ½ ounce can chopped tomatoes, drained well
- 1 ½ Cup chicken broth or vegetable broth
- ½ teaspoon Kosher Salt
- ⅔ cup pimento stuffed green olives sliced
Instructions
- Use a colander to rinse the rice with water. Drain well.
- Once the rice is rinsed and drained, heat the butter in a Dutch oven. Once melted, stir in the rice and cook over medium heat, stirring frequently until coated and starting to turn golden. This will take about 5 minutes.
- Add the chopped onion, bell pepper planks and chile powder and cook for 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomatoes. Add 1 ½ cups of broth and cook rice according to package instructions. Most rice is to be cooked over very low heat and covered. Add more broth if necessary and season with salt.
- Remove from heat, let stand for a few minutes, fluff with fork and stir in the olives. I like to keep the olives near the top of the rice, so stir gently. Serve immediately.
Notes
Nutrition
Mexican Green Rice (Arroz Verde) ..It’s What’s For a Side Dish
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Absolutely delicious. I served this with Healthy Grilled Fish Tacos while camping this weekend. It was the best rice I’ve ever made or eaten!
Hi Lea Ann
What are your thoughts on making this a day ahead and refrigerating? Will the consistency and the flavor still be good the next day?
Thanks
Hi Meleah
I think it would be fine to make ahead. You may need to add some liquid before reheating. Rice does seem to soak up any liquid available and it might dry out a bit.
Let me know if you have any more questions.
For Basmati rice would I rinse, dry then toast the rice? Or should I just cook the Basmati rice as directed on the package? Thanks for all the wonderful recipes that all work in Morrison Colorado!
Katherine
Hi Katherine. As a habit, I do rinse rice before cooking. Just let it drain well, then heat the butter, then add the rice to toast and proceed with the directions in this recipe. I don’t dry the rice before toasting.
This does sound like the perfect compliment to the shrimp and fish skewers! I love all the flavors you’ve added!
Thanks Susan
I do toast my rice! I do a cheater version of green rice, i sub some of my liquid with green enchilada sauce (straight from the can). I need to plan some of this for this week I think.
I love that idea Rhonda. Next time rice is on the menu, I’ll try that canned sauce.
I bet this was good with those shrimp. I love the stuffed olives 🙂 I do toast my rice, but I do it in a dry pan – no fats.
I have dry toasted too Karen. Really brings out the flavor.
When I first got married my husband always browned his rice first and we called it “Meakin’s rice.” For some reason I went back to my mother’s method of cooking rice (the same as you do pasta – in a lot of water.)
We will definitely try your green rice Lea Ann. It’s so pretty and colorful!
Sam
I love how we name techniques or recipes after people. I do it all the time. If you try it, let me know what you think.
I believe this dish could turn me into a rice fan as I like evrything you put in it, especially the olives. I’ve never toasted rice but it makes sense. Do you cook it long enough for it to begin to brown?
You’re not a rice fan? I don’t think it browns much, just gets all fragrant and coated and with the oil. Keeps it from getting sticky. I don’t know why I’ve never tried this with jalapeno. I think I found this recipe long before jalapeno’s were “in”. 🙂
That dish sounds really flavorful with all the peppers, olives and onion! I am a HUGE rice fan. My MIL makes green rice with cilantro as you mentioned. (an entire bunch pureed in the rice water while it cooks. That rice is good and green, girl)
I don’t toast my rice because I use basmati and do it like the bag instructs. That method is foolproof fluffy, so I am afraid to change anything. 🙂
I’m not a rice expert, but I think basmati is a softer rice? I toast (or sautee) long grain. Toasting also makes Rose rice a mess. Don’t try that one. I think rice can be a bit fickle, I agree, if you find something that works, don’t mess with it. 🙂
I love the olives on top, never thought of putting them on rice!!
I didn’t either Cathy, until I had it at a restaurant. It’s really good.
Looks great. I love to make “southwestern” rice too. I would have to leave out the olives – Tadd isn’t an olive eater (unless they are stuffed with bleu cheese in a vodka martini).
Well heck Stephanie, maybe I’ll use those bleu cheese olives next time.
This looks so good, Lea Ann. Love sides like this that match up well with so many other things. I have a thing for those little pimento stuffed green olives…once I get started I can’t leave them alone. Making this recipe today.
I’m the same way Cathy. L-O-V-E those olives.
The rice sounds good. I’m impressed that you can draw a circle around it. I wouldn’t even know where to start. I don’t know if I would say that I toast my rice but I do coat it in olive oil for a minute or so before adding any liquid.
This sounds good!
Thanks Pam