Green Rice (Arroz verde)
Green Rice is a vibrant, nutrient-rich dish that combines a medley of fresh green ingredients—kale, spinach, parsley, and cilantro—to create a flavorful and wholesome meal. With a refreshing taste, it is a great way to incorporate more greens into your family’s menu.
Prep: 15 mins
Cook: 25 mins
Yield: 4-6 servings
Arroz Verde, which translates to “Green Rice,” is a traditional Mexican dish believed to have originated in the region of Veracruz, where it has been popular for generations. It has since become popular across different parts of Mexico and has also been adapted and enjoyed in other Latin American countries. It is a flavorful and vibrant rice dish that beautifully incorporates the rich culinary traditions of Mexico.
Ingredients
Ingredients
- 2 cups chopped kale, stems removed
- 1 cup baby spinach
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 4 garlic cloves, minced
- ½ cup diced onion
- 2 cups parboiled brown rice (see tips)
- 2 cups low-sodium vegetable broth or water
- ¾ tsp sea salt, or to taste
- ½ cup diced green onion
Instructions
Instructions
- 1. In a food processor, pulse the kale, baby spinach, parsley, cilantro, garlic, and onion until it reaches a chunky paste consistency.
- 2. In a heated pan, sauté the rice for 2–3 minutes to lightly toast it.
- 3. Add the green mixture to the rice and mix to combine. Add the vegetable broth or water and salt and bring to a boil. Cover the pan, reduce the heat, and simmer for 20–25 minutes or until the rice is tender.
- 4. Fluff the rice, add green onion, and combine.
Cooking Tips
Cooking Tips
- 1. For fluffy rice that doesn’t take as long to cook, use Uncle Ben's whole grain parboiled brown rice. If you use regular brown rice, add an additional cup of water or broth and cook for 45 minutes.
Copyright 2026 Center for Nutrition Studies. All rights reserved.
Deepen Your Knowledge With Our
Plant-Based Nutrition
Certificate
Plant-Based Nutrition Certificate
- 23,000+ students
- 100% online, learn at your own pace
- No prerequisites
- Continuing education credits