Peruvian Rice (Arroz Verde): A Fragrant Cilantro Side

Peruvian arroz verde is fluffy rice cooked with a vivid green blend of cilantro, spinach, garlic, and broth, often with peas and carrots folded in. It is a familiar side for chicken, seafood, or beans, and its fresh herb flavor makes plain rice feel special without complicated technique. Recipes vary by household and region; this version keeps the method simple and lets the cilantro shine.

Ingredients

1 ½ cups (285 g) long-grain white rice
1 packed cup (30 g) fresh cilantro leaves and tender stems, rinsed
½ cup (15 g) fresh spinach leaves
2 cups (475 ml) low-sodium chicken broth or vegetable broth, divided
1 tablespoon (15 ml) neutral oil, such as canola oil
½ medium yellow onion (about 75 g), finely diced
2 garlic cloves (about 6 g), finely chopped
1 small carrot (about 60 g), peeled and diced into small pieces
½ cup (75 g) green peas, fresh or frozen
1 tablespoon (15 g) ají amarillo paste, optional
¾ teaspoon (4 g) fine salt, or to taste
⅛ teaspoon (0.3 g) ground black pepper
1 tablespoon (15 ml) lime juice, optional, for serving

Instructions

Rinse and drain the rice. Put the rice in a fine-mesh sieve and rinse under cool water, stirring gently with your fingers, until the water runs mostly clear, about 1 minute. Shake off excess water and let it drain while you prepare the green mixture. Rinsing removes surface starch and helps keep the cooked grains separate.
Blend the herbs. Add the cilantro, spinach, and ½ cup (120 ml) of the broth to a blender. Blend until smooth, scraping down the sides once if needed. The spinach supports the color and gives the sauce body without overwhelming the cilantro. If using ají amarillo paste, you can blend it in here or stir it into the pan later.
Soften the aromatics. Heat the oil in a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the onion and carrot and cook for 3 minutes, stirring often, until the onion begins to turn translucent. Stir in the garlic and optional ají amarillo paste and cook for about 30 seconds, just until fragrant; do not let the garlic brown.
Coat the rice. Add the drained rice, salt, and black pepper. Stir for 2 minutes so the grains are coated with the oil and aromatics. Pour in the blended herb mixture and the remaining 1 ½ cups (355 ml) broth. Stir once to distribute the rice evenly, then add the peas. Taste a small drop of the liquid and adjust the salt if your broth is unsalted; the mixture should taste pleasantly seasoned.
Simmer without lifting the lid. Bring the liquid to a gentle boil over medium-high heat. As soon as it boils, cover the pan, reduce the heat to low, and cook for 16 minutes. Keep the lid closed so steam stays in the pot. If your burner runs hot, use the lowest setting that maintains a quiet simmer; a forceful boil can scorch the bottom before the rice is tender.
Rest and fluff. Turn off the heat and leave the covered pan undisturbed for 10 minutes. The resting time finishes steaming the grains and lets moisture redistribute. Remove the lid and fluff gently with a fork, lifting from the edges rather than mashing the rice. Taste and add a little more salt or the optional lime juice. Serve warm.

Tips

Measure the liquid carefully. The recipe uses 2 cups (475 ml) broth in total, including the portion blended with the herbs. Pour in the remaining amount after blending; adding a full 2 cups on top of the blend would make the rice wet. Different pans and rice brands absorb liquid differently, so keep the lid on during cooking and check only after the rest.
Choose the right rice. Long-grain white rice gives a loose, fluffy result. If using jasmine rice, it may cook a little faster and have a more fragrant, soft texture, so begin checking around 14 minutes. Brown rice is not a direct swap: it needs more liquid and a much longer cooking time, so use a brown-rice-specific method rather than simply extending this one.
Use herbs with care. Blend the cilantro with its tender stems, but discard thick, woody stems. If you cannot find fresh cilantro, parsley can replace it, though the flavor will be less recognizably Peruvian. Ají amarillo is a traditional Peruvian yellow chile paste with a fruity, moderate heat; if unavailable, omit it or use a little minced jalapeño for sharper heat. The result will not taste exactly the same.
Prevent sticking. A heavy saucepan and low heat help protect the base of the rice. If you smell scorching, do not scrape the bottom into the rest of the pot; transfer the unburned rice to another dish. Avoid stirring during the covered simmer, since stirring releases starch and can make the finished rice gummy.

Serving Suggestions

Serve arroz verde as a side while it is warm and newly fluffed. It pairs especially well with roasted or grilled chicken, including Peruvian-style chicken seasoned with garlic, cumin, and paprika. The herbal rice also works beside pan-seared fish, grilled shrimp, or a simple roasted vegetable platter. For a meat-free plate, spoon it with black beans or stewed lentils and add a crisp salad dressed with lime.

For a more complete meal, add sliced avocado, a few wedges of lime, and a simple onion salad. The lime is optional; a small squeeze brightens the herbs, while too much can cover the gentle flavor of the rice. If serving several dishes, keep the rice covered until you are ready to bring it to the table so it stays warm and moist. A bowl of ají sauce on the side lets diners add heat to their own portions.

Variations

Make it with chicken: This recipe is designed as a side dish, not as a one-pot chicken recipe. To turn it into a meal, serve it with cooked chicken pieces rather than adding raw chicken to the rice; this keeps the rice-to-liquid balance predictable and makes it easier to cook the chicken safely. You can also top each serving with shredded leftover chicken that has been reheated thoroughly.

Use vegetable broth: Vegetable broth makes the dish suitable for a vegetarian table, provided the broth itself is vegetarian. It gives a slightly lighter, less savory base than chicken broth, so taste the liquid before simmering and adjust the salt. Water can work in a pinch, but the finished rice will be milder; season it carefully and consider serving with a flavorful main dish.

Add other vegetables: Finely diced red bell pepper can replace some or all of the carrot, and corn kernels can be added with the peas. Keep the total amount of add-ins close to 1 cup (150 g) so they do not crowd the grains or interfere with even cooking. Larger vegetable pieces take longer to soften, so dice them small and cook firm vegetables with the onion.

Adjust the green flavor: For a more pronounced cilantro taste, add another small handful of leaves to the blender while keeping the broth amount unchanged. For a milder version, use ¾ cup (22 g) cilantro and ¾ cup (22 g) spinach. The spinach helps maintain a bright green color, but it is not a substitute for the distinctive aroma of cilantro.

Storage and Reheating

Cool leftover rice promptly and refrigerate it within 2 hours of cooking in a shallow, covered container. Refrigerate at 40°F (4°C) or colder and use within 3 to 4 days. Avoid leaving cooked rice at room temperature for an extended time, and do not put a large, steaming pot directly into a crowded refrigerator; dividing it into shallow portions helps it cool faster.

To reheat, add the portion to a saucepan with 1 to 2 teaspoons of water per cup of rice, cover, and warm over low heat, stirring once or twice until steaming hot throughout. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through and adding a splash of water if it seems dry. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Reheat only the amount you plan to eat, and discard rice that has been left out longer than 2 hours.

For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator or reheat from frozen with a small splash of water, covered, until hot throughout. The herbs may lose some of their fresh aroma after freezing, but the rice remains useful as a quick side for another meal.

Frequently Asked Questions

Is Peruvian arroz verde the same as arroz con pollo?
Not necessarily. Arroz verde describes green rice, and it can be served as a side dish or made as part of a larger meal. Peruvian arroz con pollo is a related but distinct dish that includes chicken and often has its own additions and method. This recipe is a meat-free rice side, so it does not include chicken.

Why is my green rice pale instead of bright green?
The color depends on the freshness and quantity of the herbs, the amount of spinach, and how long the rice cooks. Use fresh, bright leaves and blend them smoothly. A covered simmer helps preserve color; cooking at too high a temperature or leaving the finished rice uncovered can dull the green. The flavor matters more than an intensely vivid shade.

Can I make the herb mixture ahead?
Yes. Blend the cilantro, spinach, and measured ½ cup (120 ml) broth up to 1 day ahead, cover it, and refrigerate it. Stir before using because the mixture may separate. Keep it chilled until you are ready to cook, and do not leave it at room temperature while preparing the other ingredients.

Can I use frozen peas?
Yes. Add them straight from the freezer with the liquid; there is no need to thaw them first. They will heat as the rice simmers. Very large or icy clumps can cool the pot unevenly, so break up clumps before adding them. Fresh peas work the same way, though their final texture may be a little firmer.

How can I tell when the rice is done?
After the covered simmer and 10-minute rest, the grains should be tender and the liquid should be absorbed. If the rice is still firm and the pan looks dry, sprinkle 1 to 2 tablespoons (15 to 30 ml) hot broth or water over it, cover, and cook on low for 2 to 3 more minutes, then rest for 5 minutes. If there is excess liquid, leave the lid off for a few minutes after cooking and fluff gently.

Can I double the recipe?
Yes, but use a wider, heavy pot with enough room for the rice to expand, and make sure the lid fits tightly. Double every ingredient, including the broth, and keep the same simmering method. The larger amount may take longer to return to a boil, but once covered, check for doneness after the same 16-minute simmer and add a few minutes only if needed. Avoid doubling the recipe in a small saucepan, where the center can cook unevenly.

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).