This healthy green rice, otherwise known as arroz verdé, is packed full of spinach and cilantro. It’s a simple and delicious way to get an extra serving of greens. Great as a side or to stuff in a burrito or wrap. Vegan and gluten-free.
Happy hump day ya’ll!
Do you ever feel guilty about eating rice? I’m not gonna lie, sometimes I do. I followed a pretty strict gluten-free diet years ago and during that time I ate a lot of rice. Since then it has been a staple in my diet. To this day I typically will opt for a rice bowl over anything with a shell.
Rice is amazingly versatile, tasty, and inexpensive, but doesn’t offer much as far as nutritional value is concerned. It’s carb-heavy and is high in the glycemic index.
It doesn’t have to be all that bad though. As I’ve mentioned before, I prefer to approach my diet with balance in mind. So while you may not want to load up on rice all the time, it’s fine to do so in moderation.
If you want to feel even less guilty about your rice consumption, this green rice is a great option. It is loaded with both fresh spinach and cilantro. Then there are the aromatics to add richness and lime juice to brighten it up. It is a healthier and more flavorful option than your typical white rice.
It’s also an excellent way to up the greens in your diet and/or your kid’s diets. It passed the test in two of my four kids anyhow!! Next time you’re planning on making rice I urge you to try this simple, nourishing dish.
So what do you need to make this rice? (+ substitutions)
- Olive oil: For sautéing the aromatics.
- White onion
- Long grain rice: I like to use Jasmine. Basmati would be good too.
- Vegetable broth: Chicken broth would be a fine substitute, although not vegan/vegetarian friendly. In a pinch, you could just use water, which would result in a less flavorful rice.
- Fresh spinach
- Lime juice: Preferably fresh. This recipe calls for two tablespoons which is approximately how much lime juice one lime yields.
- Jalapeno (optional): Feel free to process a jalapeno with the greens for a spicier version of this rice.
How do you make green rice (arroz verdé)? (+ tips)
Begin by heating the oil in a sauté pan or dutch oven to medium heat. Add the onions and garlic and sauté for two minutes or until the onions are translucent.
Increase heat to medium-high and add the rice and cook for approximately 1-2 minutes, stirring as needed to prevent burning, until slightly browned.
Add the broth and increase heat to high. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Meanwhile, add the spinach, cilantro, lime juice, and salt to the bowl of your food processor and pulse until smooth. If you opt to add jalapeno for spice, pulse it with the rest of the ingredients.
Remove rice from heat and let stand for five minutes. Do not remove the lid!!
After five minutes, stir in the greens mixture. Serve warm.
How to store
Leftovers may be refrigerated in an airtight container for up to six days.
What to serve with green rice (arroz verdé)
- Beef Birria Tacos w/ Consumé: These tacos are EVERYTHING!! They start with two corn tortillas dipped in consumé, then stuffed with cheese, and fried. Next comes succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consumé for dipping.
- Green Goddess Enchiladas: Get your daily dose of greens from these green goddess enchiladas. Spinach, cheese, and onion enchiladas smothered in verdé sauce made from scratch, and heaped with sautéed broccoli and zucchini. Naturally gluten-free and vegetarian.
- Roasted Vegetable Tacos w/ Salsa Verdé & Mashed Avocado: These gluten-free, vegetarian roasted vegetable tacos are topped with homemade salsa verde, mashed avocado, and cheese. Healthy, quick, and easy! It doesn’t get better than that.
- 1 tablespoon olive oil
- 1 cup diced onion, approximately half of a medium onion
- 2 cloves garlic, diced
- 1 cup long grain rice (such as Jasmine or Basmati)
- 1 1/2 cups vegetable broth
- 1 bunch fresh spinach, stemmed (apporixmately four cups)
- 1 bunch cilantro, stemmed (approximately one cup)
- 2 tablespoons lime juice, juice from one lime
- 1 teaspoon salt
- Jalapeno (optional) (see notes)
- Heat oil to medium heat in a saucepan or dutch oven.
- Sauté onion and garlic for approximately two minutes or until onions are slightly translucent.
- Increase heat to medium-high. Add rice and cook for 1-2 minutes or until slightly browned. Stir as needed to prevent burning.
- Add vegetable broth and increase heat to high. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- While rice is cooking, add spinach, cilantro, lime juice, and salt to the bowl of a food processor. Pulse until smooth.
- Remove rice from heat and let stand for five minutes. Do not remove the lid.
- After five minutes, stir in the greens mixture. Serve warm.
Storage: Leftovers may be refrigerated in an airtight container for up to six days.
If you opt to add jalapeno for spice, pulse it along with the spinach, cilantro, lime juice, and salt. You may leave the seeds and membranes for extra heat or remove them.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 324mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 5g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending various factors such as origin, freshness of ingredients, etc
If you make this green rice (arroz verdé) I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥