The Best Mexican Green Rice (Arroz Verde in 25 Minutes!)

I’m about to ruin restaurant Mexican rice for you. Sorry, not sorry.

Once you make this at home and realize how easy it is—and how much better it tastes than that sad, pale green stuff they serve at most restaurants—there’s no going back. This is the real deal: vibrant, herb-packed, authentic arroz verde that tastes like it came straight from someone’s abuela’s kitchen.

The secret? Fresh herbs blended into the cooking liquid. No food coloring, no weird additives, just cilantro, peppers, and a little magic. I made this for a taco night once and it completely stole the show. Now my family won’t let me make tacos without it.

Why You’ll Love This Recipe

Authentically Mexican. This is how it’s actually made in Mexico. None of that “add some cilantro at the end” nonsense. The green comes from blending fresh herbs right into the rice.

That color though. Seriously vibrant, naturally green rice that looks as good as it tastes. No artificial coloring needed—just fresh ingredients doing their thing.

Vegan and healthy. Naturally plant-based, gluten-free, and packed with fresh herbs. It’s a side dish you can feel good about serving.

Restaurant-quality at home. Better than what you’d get at most Mexican restaurants, and you know exactly what went into it.

Fresh herb flavor. This isn’t some subtle hint of cilantro. It’s bold, fresh, herbaceous, and absolutely delicious. Cilantro lovers, this one’s for you.

Versatile side dish. Goes with literally any Mexican meal—tacos, enchiladas, burritos, grilled chicken, you name it. Also makes killer burrito bowl bases.

Ingredients

For the Green Sauce/Blend:

• 1 cup fresh cilantro (leaves and tender stems) – packed
• ½ cup fresh spinach – adds color without changing flavor much
• 1 poblano pepper, seeded and roughly chopped – for authentic flavor
• 1 jalapeño pepper, seeded (optional) – for a little kick
• 3 cloves garlic – peeled
• ½ cup water or vegetable broth – for blending
• Juice of 1 lime – about 2 tablespoons

For the Rice:

• 1½ cups long-grain white rice – jasmine or basmati work great
• 2 tablespoons vegetable oil – or olive oil
• ½ small onion, finely diced – about ¼ cup
• 2 cups vegetable broth – or chicken broth if not keeping it vegan
• ½ teaspoon salt – adjust based on your broth
• ¼ teaspoon cumin – subtle earthy flavor

For Garnish:

• Fresh cilantro, chopped
• Lime wedges
• Red pepper flakes (optional) – for extra color and heat

Key Notes:

• Don’t skip the poblano pepper—it’s what gives this authentic Mexican flavor.
• If you hate cilantro (gasp!), this recipe isn’t for you. It’s cilantro-forward and proud of it.
• Rinse your rice! Removes excess starch and prevents gummy rice.
• The spinach helps boost the green color without affecting taste much.

Step-by-Step Instructions

Step 1: Blend the Green Sauce

Add cilantro, spinach, poblano pepper, jalapeño (if using), garlic, water or broth, and lime juice to your blender.

Blend on high until completely smooth—about 30-45 seconds. It should be bright green and pourable. Set aside.

This is where all the magic happens. That green sauce is about to transform plain white rice into something special.

Step 2: Toast the Rice

Heat oil in a large saucepan or pot over medium heat. Add the diced onion and cook for 2-3 minutes until softened and translucent.

Add the rinsed rice and stir constantly for 2-3 minutes. The rice should start to smell nutty and look slightly translucent around the edges.

This toasting step is crucial—it adds depth and helps the grains stay separate.

Step 3: Add Liquids

Pour in your vegetable broth, the blended green sauce, salt, and cumin. Stir everything together well.

The rice will look insanely green right now. Don’t worry, it’ll mellow out a bit as it cooks but stay beautifully vibrant.

Step 4: Bring to a Boil

Crank the heat to high and bring everything to a rolling boil. You’ll see big bubbles breaking the surface—that’s your sign.

Once boiling, immediately reduce the heat to the lowest setting and cover tightly with a lid.

Step 5: Simmer Time

Let it simmer undisturbed for 18-20 minutes. I know you want to peek, but resist the urge! Lifting the lid releases steam and messes with the cooking.

After 18-20 minutes, check if all the liquid is absorbed and the rice is tender. If there’s still liquid, cover and cook for another 2-3 minutes.

Step 6: Rest and Fluff

Remove from heat and let it rest, still covered, for 5 minutes. This finishing step makes all the difference in getting fluffy, perfect rice.

After resting, remove the lid and fluff with a fork, gently breaking up any clumps.

Step 7: Make It Pretty

Transfer to your serving bowl and garnish with fresh cilantro, lime wedges, and red pepper flakes if you want some color contrast and heat.

Serve hot and prepare for compliments.

Serving Suggestions

Taco night essential: Serve alongside any kind of tacos—carne asada, al pastor, fish, or veggie tacos. It’s basically mandatory.

Burrito bowl base: Use this as the foundation for burrito bowls topped with black beans, grilled veggies, salsa, guacamole, and your protein of choice.

Mexican mains: Perfect with enchiladas, chile rellenos, mole, or any grilled Mexican-seasoned meat or fish.

Simple proteins: Pairs beautifully with basic grilled chicken, steak, or shrimp when you want the rice to be the star side dish.

Stuffing base: Use leftovers to stuff bell peppers or poblano peppers with cheese and beans for an easy dinner.

Storage Tips

Refrigerator: Store in an airtight container for up to 5 days. The color might darken slightly, but the flavor stays great.

Freezing: Freezes well for up to 3 months. Let it cool completely, then portion into freezer bags or containers. The texture holds up surprisingly well.

Reheating: Microwave with a splash of broth or water and a damp paper towel covering it. Stovetop works too—add a little liquid and heat over medium-low, fluffing occasionally with a fork.

Refresh trick: When reheating, squeeze fresh lime juice over it and add a bit of fresh cilantro. Brings it back to life instantly.

Final Thoughts

Look, once you make this, plain white rice at Mexican restaurants is going to feel like a letdown. Sorry not sorry.

This is one of those recipes that looks impressive, tastes incredible, and is actually stupid easy to make. The vibrant color, the fresh herb flavor, the fluffy texture—it’s everything you want in a side dish.

Make this for your next taco night and watch everyone ask for seconds. And thirds. And the recipe.