Arroz Verde

Ingredients

• 960 ml (4 cups), dividedchicken broth or bone broth
• 1bay leaf (optional)
• 370 g (2 cups)white rice
• 8 g (½ cup)coriander
• 60 g (2 cups)baby spinach leaves
• 4, coarsely choppedspring onions
• 1, zested, plus 15 ml (1 tablespoon) juicelime
• 15 ml (1 tablespoon)olive oil
• 2.5 ml (½ teaspoon)salt
• to tastesalt and pepper

Instructions

1. 1

   Cook the rice

   Put 840 ml (3½ cups) of the broth and the bay leaf in a medium saucepan and bring to the boil. Add the rice, cover, and turn the heat down to a simmer. Cook for 15–18 minutes, until the rice is tender.

2. 2

   Make the green paste

   Meanwhile, add the coriander, spinach, spring onions, lime juice and zest, olive oil, 2.5 ml (½ teaspoon) salt and the remaining 120 ml (½ cup) broth to a food processor or blender. Blend to a coarse green paste. Stir it into the cooked rice and leave to stand, covered, for a few minutes.

3. 3

   Fluff and season

   Fluff the rice with a fork, then season with salt and pepper to taste. Serve.

What is Arroz Verde?

Arroz Verde means green rice in Spanish and is a Mexican-style rice dish, often served as a side. This version gets its colour and fresh, citrusy flavour from a blended mixture of leafy greens, coriander, spring onions and lime.

The rice cooks in broth first, then the green mixture is stirred through at the end. That keeps the rice fluffy while giving each serving a bright, herby finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 6g protein, 51g carbs, 3g fat.

The rice supplies most of the carbohydrates, while the broth, greens and rice contribute some protein; olive oil provides most of the fat. Balance the plate by serving a portion with a protein-rich main and an extra helping of vegetables.

The broth and rice

Broth: Cooking the rice in chicken broth gives it a savoury base; bone broth is offered as an alternative. Measure out 840 ml for the saucepan and keep the remaining 120 ml for the green paste.

Rice: White rice is the recipe’s starch, absorbing the broth as it simmers. Keep the lid on while it cooks so the steam stays in the pan.

Blending the greens

Greens: Spinach and coriander form the bulk of the paste, while spring onions add a gentle savoury edge. Blend them with the lime, oil, salt and reserved broth until the mixture is coarse rather than completely smooth.

Lime: The juice and zest bring a fresh, sharp note to the greens. Zest the lime before juicing it to make the task easier.

When to fold in the paste

Timing: Stir the green paste into the rice only after the rice is tender. The brief covered rest gives the flavours a moment to mingle without requiring another long cooking stage.

Texture: Fold gently so the grains stay distinct. A fork is useful for fluffing the rice before serving.

Checking doneness

Rice: Start checking at 15 minutes; the grains should be tender, with no hard centre. If they need longer, keep the pan covered and let them simmer until done.

Finish: Taste after fluffing and adjust the salt and pepper. The lime and herbs should taste fresh, not muted by overcooking the green mixture.

Serving ideas

Main dishes: Serve the rice alongside chicken, beef or seafood, as suggested for this recipe. Its lime and herb flavour works well with simply cooked mains.

Bowls: Use it as the base for a grain bowl and add your preferred toppings. Serve soon after cooking for the fluffiest texture.

Recipe notes & tips

• Rinse the rice if you prefer less surface starch, then drain it thoroughly before cooking.
• Keep the saucepan covered during the simmer so the rice cooks evenly.
• Use a blender or food processor to make the green mixture coarse, not completely smooth.
• Zest the lime before squeezing it for the juice.
• Let the rice stand covered for a few minutes after stirring in the paste.
• Fluff with a fork rather than stirring vigorously to help keep the grains separate.

Variations

• Use bone broth: Swap it for the chicken broth as the recipe allows.
• Adjust the lime: Add the juice gradually if you prefer a milder citrus flavour.
• Make it meat-free: Use vegetable broth instead of chicken broth.
• Add heat: Blend a little fresh chilli into the green paste for a spicier version.
• Serve as a bowl: Top the rice with your choice of cooked protein and vegetables.

Common mistakes to avoid

• Lifting the lid often: Steam escapes and can interrupt the rice cooking; keep the pan covered while it simmers.
• Using all the broth at once: The paste needs its reserved portion; set aside 120 ml before cooking the rice.
• Over-blending the greens: A completely smooth mixture can make the finish less textured; stop when it forms a coarse paste.
• Adding the paste too early: Stir it in once the rice is cooked so the greens retain their fresh flavour.
• Skipping the final taste: Broth saltiness can vary; season with salt and pepper after fluffing.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until steaming hot, adding a small splash of water or broth if the rice seems dry.

Frequently asked questions