Mexican Green Rice – easy to make and a perfect side for burritos, tacos and more. This recipe is adapted from the classic Mexican side dish called Arroz Verde. Sharing both instant pot and stove top method.
Looking for more side dishes? Then do try my Spanish rice with Salsa, Puerto Rican Rice and Beans, and Burnt Garlic Fried Rice.
What is Green Rice?
Green Rice is a Mexican style rice pilaf made by toasting the white rice and cooking it in a green puree made of poblano peppers, garlic, cilantro and serrano pepper. The cooked rice is finished with lime zest, lime juice and cilantro.
Fresh and vibrant rice which makes for a prefect side to any meal. This rice is so flavorful that you can’t stop eating it.
Ingredients for Mexican Green Rice:
Traditionally long grain white rice is used, but I used white basmati rice.
- In addition to the poblano pepper, I also added serrano pepper and pickled jalapeno which provides some heat and flavor to the rice.
Vegetable stock for more flavor and over all taste.
Fresh lime ( not lemons) – will be using both zest and juice.
Step by Step Pictures:
Wash the rice until the water runs clear. Drain all the excess water and set a side.
Turn on the instant pot. Heat one tablespoon of oil and add ½ of a diced white onion, 1 large poblano pepper, ½ small serrano pepper (seeds removed) and 3 large garlic cloves. Saute for 4 minutes and remove.
To a blender add ¼ cup cilantro and the sauteed ingredients. Blend until pureed.
To the same instant pot add 1 tablespoon of oil and the rice and saute for a minute, mixing continuously. Turn off the heat and add 1 & ½ teaspoons of cumin powder and mix it.
Now add the pureed mixture, ½ cup corn, 3 slices of chopped pickled jalapeno and
1 & ½ cups of vegetable stock (or water).
Cancel the sauté mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 5 minutes and then do a natural release or wait atleast 12 minutes before releasing the pressure.
Finally add the zest of one lime, ½ of lime juice, chopped cilantro and mint (optional). Gently fluff the rice, taste and adjust the salt and lime juice.
Stove top method
Heat a deep skillet and add one tablespoon of oil, ½ of a diced white onion, 1 large poblano pepper, ½ serrano pepper and 3 large garlic cloves. Saute for 4 minutes and remove. To a blender add ¼ cup cilantro and the sauteed ingredients. Blend until pureed.
To the same pan add 1 tablespoon of oil and the rice and saute for a minute, mixing continuously. Turn off the heat and add 1 & ½ teaspoons of cumin powder. Mix it well.
Now add the pureed mixture, ½ cup corn, 3 slices of chopped pickled jalapeno and 2 cups of vegetable stock or water. Increase the heat and bring it to a boil. Now reduce the heat, close the lid and simmer the rice for 15 minutes or till all the water is absorbed. Let rest for 10-15 minutes.
Finally add the zest of one lime, ½ of lime juice, chopped cilantro and mint (optional). Gently fluff the rice, taste and adjust the salt and lime juice.
Serving Suggestions:
You can serve the Mexican Green Rice with tacos, burritos, bowls and enchiladas. I also give this rice for my Kids School lunches.
Expert Tips:
Do not skip pickled jalapeno as it adds so much flavor to the rice.
Replace water with Vegetable stock for more flavor and over all taste.
The amount of water needed depends on the kind of rice used.
Use lime not lemon , as lime gives a sweet tangy flavor to the rice.
Frequently Asked Questions:
traditionally long grain is used but I used white basmati rice.
No
Jalapeno
Mexican Green Rice
Equipment
- Instant Pot
Ingredients
- 2 tablespoons oil (divided)
- ½ small white onion chopped
- 1 large poblano pepper seeds removed and chopped
- 3 large garlic cloves
- ½ small serrano pepper seeds removed
- 1 ½ teaspoons cumin powder
- ¾ cup cilantro chopped, divided
- 3 slices jarred pickled jalapeno chopped
- 1 cup long grain white rice ( I used basmati rice)
- ½ cup corn
- 1 ½ cups water or vegetable stock see note
- 1 zest of lime
- ½ lime juice
- handful of mint chopped optional
Instructions
Instant Pot
- Wash the rice until the water runs clear. Drain all the excess water from the rice and set a side.
- Turn on the instant pot. Heat one tablespoon of oil and add ½ of a diced white onion, 1 large poblano pepper, ½ serrano pepper and 3 large garlic cloves. Saute for 4 minutes and remove.
- To a blender add ¼ cup cilantro and the sauteed ingredients. Blend until pureed.
- To the same instant pot add 1 tablespoon of oil and the rice and saute for a minute, mixing continuously. Turn off the heat and add 1 & ½ teaspoons of cumin powder. Mix it well.
- Now add the pureed mixture, ½ cup corn, 3 slices of chopped pickled jalapeno and 1 & ½ cups of vegetable stock or water. Add additional ¼ cup of water/stock if you prefer slightly softer rice.
- Cancel the sauté mode, secure the lid and adjust the vent to sealing position. Pressure cook on high for 5 minutes and do a natural release or wait atleast 12 minutes before releasing the pressure.
- Finally add the zest of one lime, ½ lime juice, chopped cilantro and mint (optional). Gently fluff the rice, taste and adjust the salt and lime.
Stove Top Method
- Follow the same instructions as instant pot method, just add another ½ cup of water while cooking.
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