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Arroz Verde (Green Rice)

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Makes: 6 servings adjust
This stuff looks funky but is great. A nice side dish for a proper Mexican feast. If you don't want it to be as spicy, remove the seeds from the jalapenos.



  • 1 12 cups Long Grain White Rice

Step 1

Rinse rice in a strainer until the runoff liquid is almost clear.


  • 13 cup White Onion, finely chopped
  • 1 clove Garlic, peeled but left whole
  • 1 14 teaspoons Salt
  • 2 12 cups Water

Step 2

Combine water, onion, garlic, and salt in a blender and blend.


  • 1 12 tablespoons Vegetable Oil, or olive oil
  • 1 Jalapeno Pepper, chopped.

Step 3

Heat oil over medium heat in a large saucepan. Add rice and cook until it becomes translucent, a couple of minutes. If the rice really starts to sizzle you can turn the heat down. Pour in the blender liquid and add the jalapeno. Bring to a boil, then cover, turn the heat down, and simmer for 20 minutes. Clean the blender jar for the next step.


  • 1 Jalapeno Pepper, finely chopped
  • 3 cups Spinach, packed. Wash and drain before using.
  • 14 cup Water
  • 13 cup Fresh Cilantro, chopped
  • 2 cloves Garlic
  • 1 teaspoon Salt

Step 4

In a small sauce pan, heat the spinach and water, covered, over medium heat until the spinach just barely starts to wilt, two minutes or so. Dump into the blender jar to cool for five minutes or so, long enough so it doesn't explode on you. Add cilantro, jalapeno, garlic, and salt to the blender and blend until smooth.

Step 5

When the rice is done, combine rice and sauce in a serving bowl and mix thoroughly.
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