No ImageMexican Green Rice

Did you make it? Rate it!

  1. Susan

    Delicious! And the perfect complement to red sauce dishes. I used a blender rather than a food processor. Worked perfectly. Will want to use salted chicken broth next time, or add a bit more salt. As good as the green rice I crave in my favorite Mexican restaurants. A keeper.

  2. Mark

    Darned good rice. I made it w/ a combination of poblano, jalapeno, and Anaheim peppers, along w/ a handful of garlic and equal parts cilantro and parsley. I ended up w/ about 2.5 cups of green. I used about 1.75 cups of it to a cup of rice. Turned out just right for my tastes. Very tasty–a recipe to print and keep in the binder.


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  3. Renee

    This was really good. I made a few modifications: veggie stock, 2 bunches of cilantro, no parsley, 3 poblanos, 1 jalapeno (it was pretty spicy), roasted the peppers. My foodie kid loved it and requested it for multiple lunches (topped with grated cheddar).


  4. Caitlin

    This is delicious! I made served with carnitas and was a huge hit! I used jalapenos as that was all I had.


  5. Pia

    Great rice recipe and tasted just as good reheated the next day!


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