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    Home > Side Dishes > Toasted Mexican Green Rice Recipe

    Toasted Mexican Green Rice Recipe

    Published: Jun 6, 2012 · Modified: Jun 6, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Toasted Mexican Rice Recipe

    A quick and simple recipe of toasted long grain rice, green bell peppers, tomatoes, and onion. A sprinkling of sliced green olives and red chile powder livens up this Mexican Green Rice Recipe. 

    Mexican Green Rice with bell peppers, green olives and tomatoes

    Mexican Green Rice Recipe Versions

    I’ve seen many recipes over the years for Mexican green rice where the rice actually appears green in color. A classic called Arroz Verde,

    This technique referenced above, colors the rice green by the use of finely chopped cilantro and spinach which are pureed in a blender with chicken broth and then combined with cooked rice.

    It’s a beautiful Mexican side dish that I want to try someday soon.

    Mexican green rice served in a black bowl with green bell peppers and tomatoes and topped with green olives

    Not really a classic Mexican rice recipe, and not green at all, my green rice recipe instead combines green ingredients, bell pepper and green olives, with some tomatoes thrown in for a Spanish Rice flair.

    We enjoyed this recipe at a restaurant years ago and I couldn’t wait to get home and make it in my own kitchen. It was billed as Mexican Toasted Green Rice on the menu.

    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.

    On Toasting Rice, What Does It Do?

    This recipe is made even more special with a deeper flavor layer by toasting the rice. This toasting step enhances the color, the flavor and coats the rice with fat to prevent the grains from sticking together.

    It also adds a deep nutty flavor to the rice.

    It doesn’t take long. Once your fat of choice, in this recipe I use butter, is hot, add the rice. Stir frequently until the rice is starting to brown and the aroma is present.

    At that point, you can add aromatics, such as onion, shallot and garlic. Cook long enough to become tender before you add water. Then continue cooking the rice according to package instructions. Check it a few minutes before time, as toasting the rice may reduce the cooking time spent in the water.

    This creates a highly flavored rice with separate fluffy grains. Do you toast your rice?

    Culinary School Tip:

    Rinse your rice before cooking. Rinsing rice removed any debris, and removed surface starch that will also cause rice to clump together or get gummy as it cooks. A simple colander works well to rinse rice.

    Spanish Green Rice served in a black bowl topped with green olives and red chile powder

    Toasted Mexican Green Rice Recipe

    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, and you’ve got an exciting Mexican side dish.

    This recipe is so easy to make, you’ll find yourself preparing it over and over again. And it goes well with fish, tacos, kabobs, or even grilled chicken.

    I hope you give this green rice recipe a try, and if you do, please come back and give the recipe a star rating. And if you have a favorite Mexican rice side dish, let me know, I’d love to give it a try.

    More Mexican Side Dishes

    • Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes
    • Mexican Mac and Cheese with Tomato Sauce
    • Mexican Corn Salad Recipe with Citrus Aioli
    • Easiest Oven Baked Rice Recipe

    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 most popular side dish recipe on my site for Broccoli Cheez Whiz Rice Casserole.

    Mexican Green Rice with bell peppers, green olives and tomatoes

    Mexican Green Rice Recipe

    Toasting rice before adding water, brings a new depth of flavor. This Mexican Green Rice recipe is so easy you'll find yourself making it over and over.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American/Mexican
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6
    Calories: 174kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 Tablespoons Butter
    • 3/4 Cup long-grain rice
    • 1 medium onion chopped
    • 2 green bell peppers seeded, membranes removed, and cut into planks
    • 1 clove garlic minced
    • 1 teaspoon New Mexico Red Chile Powder for garnish. Or Ancho Chile Powder
    • 4 fresh tomatoes or one 14 1/2 ounce can chopped tomatoes, drained well
    • 1 1/2 Cup chicken broth
    • 2/3 cup pimento stuffed green olives sliced
    Prevent your screen from going dark

    Instructions

    • Heat the butter in a heavy skillet and stir in the rice. Cook, stirring frequently until coated and starting to turn golden.
    • Add the onion, bell pepper, garlic, chile powder and cook for 2 minutes. Stir in the tomatoes. Add 1 1/2 cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt and pepper.
    • Remove from heat and stir in the olives. Serve immediately.

    Notes

    To cut the bell peppers into planks, cut off both ends of the pell pepper. Cut the bell pepper so it will lay flat. Clean it up by cutting out the large chunks of membrane. Cut the bell pepper horizontally and then slice the two pieces into bite sized planks. They should be about 1 1/2 inch tall and 1/4 inch wide.

    Nutrition

    Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 494mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 49mg | Calcium: 34mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    If you’re serving this with my Shrimp and Mahi-Mahi Skewers with Jalapeno Butter, don’t forget to melt a little of that butter over this steamy hot rice.

    Mexican Green Rice ..It’s What’s For a Side Dish

    More Side Dish Recipes

    • Easy Hearts of Palm Salad With Avocado
    • Crockpot Cowboy Baked Beans
    • Southwestern Skillet Corn, (Coyote Corn)
    • Creamy Zucchini Squash Casserole

    Reader Interactions

    Comments

    1. Teri Stringer says

      October 09, 2022 at 5:56 am

      5 stars
      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!

      Reply
    2. Meleah says

      April 25, 2021 at 7:27 am

      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

      Reply
      • Lea Ann Brown says

        April 26, 2021 at 7:28 am

        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.

        Reply
    3. Katherine Dietz says

      August 30, 2020 at 8:48 am

      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

      Reply
      • Lea Ann Brown says

        August 30, 2020 at 12:14 pm

        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.

        Reply
    4. Susan says

      June 10, 2012 at 9:40 am

      This does sound like the perfect compliment to the shrimp and fish skewers! I love all the flavors you’ve added!

      Reply
      • Lea Ann says

        June 10, 2012 at 2:15 pm

        Thanks Susan

        Reply
    5. Rhonda says

      June 09, 2012 at 9:52 pm

      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.

      Reply
      • Lea Ann says

        June 10, 2012 at 2:15 pm

        I love that idea Rhonda. Next time rice is on the menu, I’ll try that canned sauce.

        Reply
    6. Karen says

      June 08, 2012 at 2:59 pm

      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.

      Reply
      • Lea Ann says

        June 09, 2012 at 7:29 am

        I have dry toasted too Karen. Really brings out the flavor.

        Reply
    7. Sam @ My Carolina Kitchen says

      June 08, 2012 at 6:06 am

      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

      Reply
      • Lea Ann says

        June 09, 2012 at 7:31 am

        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.

        Reply
    8. Larry says

      June 08, 2012 at 5:00 am

      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?

      Reply
      • Lea Ann says

        June 09, 2012 at 7:33 am

        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”. 🙂

        Reply
    9. Vickie says

      June 07, 2012 at 3:22 pm

      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. 🙂

      Reply
      • Lea Ann says

        June 07, 2012 at 5:35 pm

        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. 🙂

        Reply
    10. Cathy @ Noble Pig says

      June 07, 2012 at 11:29 am

      I love the olives on top, never thought of putting them on rice!!

      Reply
      • Lea Ann says

        June 07, 2012 at 5:34 pm

        I didn’t either Cathy, until I had it at a restaurant. It’s really good.

        Reply
    11. Stephanie@PlainChicken.com says

      June 07, 2012 at 8:34 am

      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).

      Reply
      • Lea Ann says

        June 07, 2012 at 5:33 pm

        Well heck Stephanie, maybe I’ll use those bleu cheese olives next time.

        Reply
    12. Cathy at Wives with Knives says

      June 07, 2012 at 7:58 am

      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.

      Reply
      • Lea Ann says

        June 07, 2012 at 5:33 pm

        I’m the same way Cathy. L-O-V-E those olives.

        Reply
    13. Karen (Back Road Journal) says

      June 06, 2012 at 6:19 pm

      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.

      Reply
    14. pam says

      June 06, 2012 at 5:08 pm

      This sounds good!

      Reply
      • Lea Ann says

        June 07, 2012 at 5:32 pm

        Thanks Pam

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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