Peruvian Rice Recipes: Bright Arroz Verde

Peruvian arroz verde is fluffy rice cooked with a vivid blend of cilantro, spinach, garlic, and broth, often with peas and carrots folded in. This meatless version keeps the herbs bright and the method simple, making a colorful side for beans, roasted vegetables, or grilled chicken; Peruvian households and regions have their own variations.

Ingredients

2 cups (370 g) long-grain white rice
3 cups (710 ml) low-sodium vegetable broth, divided; chicken broth also works if you do not need the dish to be vegetarian
1 cup (30 g) loosely packed fresh cilantro leaves and tender stems, rinsed
1 cup (30 g) baby spinach
1/2 cup (75 g) finely chopped yellow onion
2 garlic cloves (about 6 g), peeled
1 tablespoon (15 g) aji amarillo paste, or 1/4 cup (35 g) finely chopped yellow bell pepper plus a pinch of cayenne
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
1 medium carrot (about 80 g), peeled and cut into small dice
1/2 teaspoon (1 g) ground cumin
1 teaspoon (6 g) fine salt, or less if your broth is salty
1/4 teaspoon (0.5 g) freshly ground black pepper
1 cup (145 g) frozen peas
Lime wedges, for serving (optional)

Instructions

Rinse and drain the rice. Put the rice in a bowl, cover it with cool water, and swirl it with your fingers. Drain and repeat until the water is much less cloudy, usually three or four rinses. Tip the rice into a fine-mesh strainer and let it drain while you prepare the green mixture. Rinsing removes loose surface starch, which helps the cooked grains stay separate rather than turning sticky.
Blend the herbs. Measure 1 cup (240 ml) of the broth into a blender. Add the cilantro, spinach, garlic, and aji amarillo paste. Blend until the mixture looks evenly green, stopping once to scrape down the sides if needed. The puree does not have to be perfectly smooth, but large pieces of leaf can make the color uneven. Keep the remaining 2 cups (470 ml) of broth nearby.
Soften the onion and carrot. Heat the oil in a medium heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and carrot and cook for about 5 minutes, stirring occasionally, until the onion is softened and the carrot has begun to lose its raw crunch. Do not brown the onion deeply; a gentle sauté gives the rice a savory base without muddying its green color.
Toast the rice and add the liquid. Stir in the drained rice and cumin. Cook for 2 minutes, stirring gently so the grains are coated in oil and seasoning. Pour in the green puree and the remaining broth, then stir in the salt and black pepper. Scrape the bottom of the pan once to loosen any rice grains, and check that the liquid is distributed evenly.
Bring the pot to a boil, then simmer. Raise the heat until the liquid reaches a steady boil, which should take about 2 minutes. Stir once, cover with a tight-fitting lid, and turn the heat to low. Simmer for 18 minutes. Keep the lid closed during cooking: lifting it releases steam, which the rice needs to cook evenly. If your burner runs hot, use the smallest burner and lowest setting that maintains a gentle simmer.
Add the peas and let the rice rest. Turn off the heat and scatter the frozen peas over the rice without stirring. Replace the lid and leave the pot covered for 10 minutes. The trapped heat warms the peas and finishes steaming the rice. After the rest, fluff from the bottom with a fork, folding the peas through gently. Taste and adjust salt if needed, then serve with lime wedges if you like a fresh, tart finish.

Tips

Choose the right pan and lid. A heavy saucepan with a well-fitting lid holds heat and steam more evenly than a thin pan. If the lid is loose, place a clean kitchen towel between the lid and pot, keeping the towel well away from the burner, to help limit steam escape.
Use low-sodium broth when possible. Broths vary considerably in salt, and the rice absorbs all of the cooking liquid. Start with less salt if your broth is seasoned, then taste after fluffing. If the rice tastes slightly flat, a small squeeze of lime can sharpen the flavors without requiring much extra salt.
Know your aji amarillo substitute. Aji amarillo is a fruity Peruvian yellow chile, sold as paste in many Latin American grocery stores and online. Yellow bell pepper with a pinch of cayenne is a workable substitute, but the rice will be milder and less fruity. For a hotter result, add cayenne sparingly rather than using a large amount of a different chile.
Keep the green color fresh. Blend the herbs shortly before cooking and avoid browning the puree. A little darkening during cooking is normal; the color can vary with the herbs and broth. Cilantro stems are tender and flavorful, so include the thin stems and discard only the tough lower ends.

Serving Suggestions

Serve arroz verde warm as a side with black or canary beans, roasted vegetables, or a simple salad dressed with lime. It also pairs well with grilled or roasted chicken, pork, or fish; keep the rice vegetarian by using vegetable broth, and choose a matching main if serving guests who avoid meat. For a fuller plate, add sliced avocado, a spoonful of salsa criolla, or lime wedges at the table. The rice is flavorful enough to stand alongside a simply seasoned main dish, while its mild chile warmth complements more assertive sauces.

For a casual meal, use the rice as a base for bowls with beans, corn, and sliced vegetables. Add toppings just before serving so they do not weigh down the fluffy grains. If serving it with a saucy stew, keep the rice a little less salty because the sauce will contribute seasoning. This recipe serves six as a side; for a larger gathering, it is usually better to make two batches in separate pots than to double the rice in one crowded saucepan, where steam may not circulate as evenly.

Variations

Make it more traditional in flavor: Use aji amarillo paste and chicken broth, both common choices in versions of Peruvian green rice. Some recipes also include beer or prepare the rice alongside chicken; those approaches vary by household. This recipe keeps the method meatless and alcohol-free, while the cilantro, chile, and broth provide the characteristic savory, herbal profile.

Change the vegetables: Replace the peas with 1 cup (150 g) of frozen corn, or use half peas and half corn. For a little more color, add 1/2 cup (60 g) of diced red bell pepper with the onion and carrot. Cut vegetables small so they cook through during the short sauté or steam gently while the rice rests. Avoid adding a large amount of extra vegetables, which can crowd the pot and affect how the rice cooks.

Adjust the heat or herbs: For a mild family-style pot, use half the aji amarillo paste or leave it out and use the bell-pepper substitute. For more chile flavor, add another teaspoon of paste, taste the blended mixture, and increase gradually. You can replace up to half of the spinach with more cilantro, but keeping some spinach helps give the rice a deep green color without making the cilantro taste too sharp.

Use brown rice carefully: Brown rice needs more liquid and a substantially longer cooking time than the white rice specified here, so it is not a direct swap. Follow the package’s liquid ratio and simmering time, blending the herbs with enough broth to meet that ratio. Check the pot near the end and add a little hot broth if it becomes dry before the grains are tender. Expect a chewier texture and a less vivid green result.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking. For quicker, more even cooling, divide the rice among shallow airtight containers instead of leaving it in the hot saucepan. Refrigerated rice keeps for 3 to 4 days. Do not leave cooked rice at room temperature for an extended period, and discard it if it has been out longer than 2 hours.

Reheat only the portion you plan to eat. Add a splash of water or broth, cover, and warm in a saucepan over low heat or in a microwave-safe dish, stirring partway through, until steaming hot throughout and at least 165°F (74°C). If reheating a large amount, stir well so there are no cool spots. Freeze portions in airtight containers for up to 2 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C), or reheat from frozen with a little extra water and a covered dish.

Frequently Asked Questions

Is Peruvian arroz verde spicy?

It is usually more fragrant and gently warm than intensely hot, but the heat depends on the aji amarillo and how much is used. Start with 1 tablespoon of paste for this batch, or use the bell-pepper substitute for a milder pot. Chile pastes differ in strength, so taste a small amount before adding more.

Can I make Peruvian green rice without a blender?

Yes. Finely chop the cilantro, spinach, and garlic, then stir them into the broth as it goes into the pot. The rice will still taste herbal, but the color will be less uniform and the texture will include visible pieces of greens. A small food processor can also work; process in batches if needed rather than overfilling it.

Why did my rice turn mushy?

Common causes are using too much liquid, skipping the rinse, stirring repeatedly after the rice starts simmering, or cooking it over heat that is too high. Measure the broth carefully, use a tight lid, and keep the simmer low. Different rice brands and pans can behave a little differently, so if your rice is consistently soft, reduce the broth by 2 tablespoons (30 ml) the next time.

Can I make it ahead?

For the freshest texture, serve it after the covered 10-minute rest. You can rinse and drain the rice, chop the vegetables, and blend the herb mixture shortly before cooking, then keep the prepared components refrigerated in separate containers. If you cook the rice ahead, cool it promptly, refrigerate it within 2 hours, and reheat it to 165°F (74°C) before serving.

What can I use instead of aji amarillo paste?

Use finely chopped yellow bell pepper and a pinch of cayenne, as listed in the ingredients. The pepper contributes sweetness and color, while the cayenne adds a little heat; the result is less fruity and less distinctly Peruvian than rice made with aji amarillo. If you cannot find the paste, this substitute still makes a balanced green rice.

Can I use jasmine or basmati rice?

Either can work, although the aroma and texture will differ from standard long-grain white rice. Jasmine can be softer and more fragrant, while basmati tends to cook into long, separate grains. Check the package directions and watch the first batch closely; if your rice variety requires a different liquid amount or cooking time, follow its guidance while keeping the herb mixture and vegetables the same.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).