Green Rice in a white bowl
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5 from 2 votes

Green Rice / Arroz Verde

Make this New and vibrant recipe - Arroz Verde is also known as Green Rice, with full of flavors to spice up your ordinary meal routine. It's Naturally Gluten-free and Vegan!
Course Side Dish
Cuisine Mexican
Keyword Cilantro Rice, Green Rice, Instant Pot Arroz Verde
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 people
Calories 357kcal
Author Dhwani

Ingredients

  • 1 cup - Basmati rice
  • 2 - Poblano Peppers 150 grams
  • 1 cup - Spinach Full Packed
  • 1 cup - Cilantro Full Packed cup
  • 2 stalks - Green Onion
  • 2 cloves - Garlic
  • 1/2 - Serrano Chili
  • 1/2 cup - Corn
  • 1 cup + 1/4 cup - Water
  • Salt to taste
  • 2 tbsp - Oil

Instructions

In instant Pot

  • Wash and soak the rice in a bowl for 20 minutes.
  • Meanwhile, take Poblano Peppers, Spinach, Cilantro, Green Onions, Garlic and Serrano chilies in a blender. Add 1/4 cup of water, blend them in a blender or in a food processor and make a paste. It’s okay to leave it just a little chunky. I got 1 1/4 cup puree from this much ingredients. Keep this aside.
  • Now drain all the water from rice.
  • Heat oil in Instant Pot on a Normal saute mode.
  • Add Drained rice. Saute for about 30 to 60 seconds, stirring continuously.
  • Now add Prepared green paste and saute for few seconds.
  • Add remaining 1 cup of water, salt and corn.
  • Cover the IP, vent valve on sealing position.
  • Press the manual/pressure button, set it for 5 minutes under high pressure.
  • Once cooking time is done, let the pressure release naturally. This will take about 20 minutes.
  • Now Open the Instant Pot and carefully fluff the rice with a fork.
  • Add Lime or Lemon Juice and mix.

In Regular Pan

  • Wash and soak the rice in a bowl for 20 minutes.
  • Meanwhile, take Poblano Peppers, Spinach, Cilantro, Green Onions, Garlic and Serrano chilies in a blender. Add 1/4 cup of water, blend them in a blender or in a food processor and make a paste. It’s okay to leave it just a little chunky. I got 1 1/4 cup puree from this much ingredients. Keep this aside.
  • Now drain all the water from rice.
  • Heat oil in a pan on a medium to high heat.
  • Add Drained rice. Saute for about 30 to 60 seconds, stirring continuously.
  • Now add Prepared green paste and saute for few seconds.
  • Add 1 1/2 cup of water, salt, and corn.
  • Cover the pan and cook it for 10 to 15 minutes on a medium to high heat. Check the water after 8 minutes. Add more if required.
  • Check its doneness by pressing the rice.
  • Switch of the flame.
  • Now Open the pan and carefully fluff the rice with a fork.
  • Add Lime or Lemon Juice and mix.

Video

Notes

  • Since the Serrano Peppers cooks with the rice, the heat really mellows the spiciness. But still, if you think you won't be able to handle the spice or making it for small kids, you may completely skip it.
  • Use the freshest cilantro and spinach you can find. It makes a big difference in taste. Before blending, discard any sprigs that are pale and yellowish in color or have black spots.
  • I love green onion in this green rice. It gives very nice flavors and aroma. But you may use any onions of your choice.
  • Rinse the rice thoroughly to remove the starch.
  • You can also make this rice without soaking. In that case, increase the cooking time and set the IP on 7 minutes under high pressure. But I would recommend you to first soak the rice. By soaking, the rice becomes fluffy and light.
  • Sautéing rice in oil is an important step to build flavor and get the proper texture. So don't skip that step. Stir the rice to coat with oil. Keep stirring for about 30 to 60 seconds until the rice just begins to turn golden and become fragrant. Don’t let the rice burn. Make sure you stir it continuously.
  • You can even make this with brown rice ( but the cooking time will change significantly ).
  • Rice to Liquid (Water+Green Paste) ratio is very important while making rice in Instant Pot. Please add the exact amount of Green paste and water mentioned in the recipe. I have tried multiple times with different ratio and this proportion works perfect.

Nutrition

Calories: 357kcal | Carbohydrates: 60g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 371mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1738IU | Vitamin C: 72mg | Calcium: 48mg | Iron: 1mg