Green Mexican Rice

Green Mexican Rice

This green colored Mexican rice is subtly scented with fresh coriander (cilantro) and jalapeno peppers. Top with chicken, meat, fish or shrimp for a Mexican style dinner.

Ingredients: 3 to 4 servings

Chicken stock
250 ml
125 ml
Uncooked rice (long grain rice such as indica rice)
250 ml
1/4 small
★Garlic (finely chopped)
1 clove
★Fresh coriander (cilantro) leaves
6 to 8 stalks worth
★ Green onion (optional)
3 thin stalks
★ Jalapeno pepper (leave out if you don't like spicy food)
1/3 teaspoon
a small amount
Olive oil
2 teaspoons
Lemon wedges
(to taste)
Mexican-Style Sautéed Chicken Thighs (see Recipe ID: 1866726)


1. Wash the rice, soak in water for about 20 minutes, and drain into a sieve.
2. Finely chop all the ★ vegetables.Take the seeds out of the jalapeno pepper, and chop it finely.
3. Heat up the olive oil in a thick-bottomed pan. Sauté the vegetables from Step 2 until softened. Add the rice, and sauté until it turns a bit translucent.
4. Add the chicken stock and water to the pan. Turn the heat up to high and bring to a boil while stirring with a wooden spatula.
5. Cover the pan with a lid, turn the heat down to low and cook for 15 minutes. Turn the heat off and leave to steam for 10 minutes.
6. Mix the rice up well. Arrange on serving plates alongside the main dish. (Serve with lemon wedges on the side if you like.)
7. ■ Variation no. 1: Mexican-Style Sautéed Chicken Thighs (see Recipe ID: 1866726). This goes so well with this green rice. I highly recommend it.
8. ■ For your reference: If you have a lot of coriander left over, immerse the stem ends in a bowl filled with water and cut them with scissors under water. Immediately put the coriander in a cup of water.
9. ■ (continued) Cover the coriander with a plastic bag and store in the refrigerator; and this way it will stay fresh for about a week. (Be sure the leaves don't get wet.)

Story Behind this Recipe

I wanted to re-create the green colored rice served at Mexican restaurants. I made it with coriander and jalapeno pepper. I used a reduced-salt chicken stock, so if you are using regular chicken stock, taste it before you start cooking the rice with it and adjust the salt. This is a lightly flavored rice, so it goes well with curry too.