Recipes » Main Dish » Green Rice (Arroz verde)
T. Colin Campbell Center for Nutrition Studies

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.


  • 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


  • 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

  • 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.

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