Called arroz verde in its native language, Mexican green rice (spiked with chilis, cilantro, and lime) is a good side dish to serve with burritos, vegan quesadillas, and other Southwestern or Mexican specialties. Photos by Hannah Kaminsky.
Serves: 4 to 6 as a side dish
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 to 4 cloves garlic, minced
- 1 to 2 small hot (jalapeño; serrano) or mild (poblano)
fresh chili peppers, seeded and minced
- 1 cup uncooked long-grain brown rice
- 2 ½ cups low-sodium vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon fresh or ½ teaspoon dried oregano
- Juice of ½ to 1 lime, to taste
- 1 to 2 teaspoon lime zest, optional
- ¼ to ½ cups chopped fresh cilantro, to taste
- Salt to taste
Heat the oil in a large saucepan. Add the onion and garlic and sauté over medium heat until golden.
Add the chili pepper, rice, and broth or water. Stir in the cumin and oregano and bring to a slow boil.
Lower the heat, cover, and simmer gently until the water is absorbed, about 30 to 35 minutes. If you’d like a more tender texture to the rice, add ½ cup more water and simmer until absorbed.
Stir in the lime juice, optional lime zest, and cilantro. Season with salt and serve.
Per serving: 156 calories; 3g total fat; 28g carbs; 3g protein; 61mg of sodium
- For more ways to use brown rice, explore Classic Rice Dishes.