Peruvian-Style Green Rice with Cilantro and Vegetables

Peruvian-style green rice, often called arroz verde, is long-grain rice cooked with a vivid blend of cilantro, spinach, aromatics, and broth, then finished with tender vegetables. Regional and family versions vary, but this stovetop version makes a fragrant, fluffy side dish that pairs easily with chicken, fish, beans, or vegetables.

Ingredients

2 cups (370 g) long-grain white rice, preferably rinsed until the water runs mostly clear and drained well
1 packed cup (30 g) fresh cilantro leaves and tender stems, roughly chopped
1 cup (30 g) baby spinach
1/2 medium yellow onion (about 75 g), roughly chopped
2 garlic cloves (about 6 g), peeled
1 tablespoon (15 g) ají amarillo paste, optional; it adds a fruity, gentle chile flavor
2 1/2 cups (600 ml) low-sodium chicken broth or vegetable broth, divided
1/2 cup (120 ml) water
2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 teaspoon (5 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) ground black pepper
1/2 cup (70 g) diced carrot, cut into small pieces so it cooks through with the rice
1/2 cup (70 g) green peas, fresh or frozen
1/2 cup (80 g) corn kernels, fresh, frozen, or drained from a can
1 tablespoon (15 ml) fresh lime juice, optional, for finishing

Instructions

Rinse the rice and prepare the vegetables. Rinse the rice in a fine-mesh sieve under cool running water, stirring it with your fingers, until the water is much less cloudy. Drain it thoroughly while you chop the onion and carrot. Rinsing removes loose surface starch, which helps the grains cook up separate rather than sticky. If the rice remains very wet, let it drain while you make the green mixture.
Blend the green base. Put the cilantro, spinach, onion, garlic, ají amarillo paste if using, and 1 1/2 cups (355 ml) of the broth in a blender. Blend until smooth, scraping down the sides as needed. A few tiny flecks of herbs are fine, but large pieces can make the rice unevenly colored. Measure the remaining 1 cup (240 ml) broth and 1/2 cup (120 ml) water for the pot; together with the broth in the blender, they make 3 cups (720 ml) of cooking liquid.
Soften the green mixture. Heat the oil in a medium, heavy-bottomed saucepan or Dutch oven over medium heat. Pour in the blended mixture carefully; it may splatter briefly. Stir in the salt and pepper and cook for about 3 minutes, stirring often, until the raw onion and garlic smell mellower and the mixture looks a shade darker. Keep the heat moderate so the herbs do not scorch.
Coat the rice. Add the drained rice and stir for about 2 minutes, folding it through the green mixture until the grains are evenly coated and look glossy. This short step distributes the flavor and helps the grains stay distinct. Stir in the diced carrot, peas, corn, remaining 1 cup (240 ml) broth, and 1/2 cup (120 ml) water. Scrape the bottom of the pot once to make sure no rice is stuck there.
Bring it to a simmer, then cover. Raise the heat to medium-high and bring the liquid to a gentle simmer, which should take about 4 minutes. Look for small bubbles across the surface rather than a vigorous boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. If your burner runs hot, use the smallest burner or a heat diffuser to help the rice cook evenly.
Cook without lifting the lid. Simmer for 18 minutes. Avoid stirring or uncovering during this time because steam is needed to cook the rice, and stirring can break the grains. At the end, check quickly: the liquid should be absorbed and the rice tender. If it is still firm and the pot is dry, add 2 tablespoons (30 ml) hot water, cover, and cook for 2 to 3 minutes more. If there is visible liquid, cover and give it another 2 minutes on low.
Rest and fluff. Turn off the heat and leave the pot covered for 10 minutes. This rest lets moisture settle through the rice and makes it easier to fluff without crushing the grains. Uncover, fluff gently with a fork, and taste. Add a little more salt if needed and fold in the lime juice, if using. Serve warm.

Tips

Use fresh herbs and drain the rice well. Cilantro is the main source of the dish’s fresh green aroma. Tender stems can go in the blender, but discard any thick, woody ends. Wet rice can throw off the liquid balance, so give it time to drain after rinsing.
Adjust the chile to your taste. Ají amarillo paste is a useful Peruvian ingredient, but it may be hard to find outside Latin American grocery stores. Leave it out for a mild rice, or use 1 teaspoon (5 g) minced jalapeño for a sharper, greener heat. Jalapeño does not have the same fruity flavor, so start with a small amount.
Keep the simmer gentle and the lid on. A hard boil can cook the bottom before the center is tender, while frequent lid-lifting releases steam. If your pot has a loose lid, place a clean kitchen towel between the pot and lid, keeping the towel well clear of the burner, to catch condensation.
Choose the broth with the rest of the meal in mind. Low-sodium broth gives you more control over seasoning, especially if the rice will accompany a salty main dish or sauce. Vegetable broth makes the recipe vegetarian; chicken broth gives it a rounder, savory flavor.

Serving Suggestions

Serve the rice hot as a side for roast or grilled chicken, seared fish, or pork, with a simple salad or sliced avocado alongside. It also works as the base for a filling bowl with black beans, roasted vegetables, or a fried egg. If you are serving it with a saucy main, keep the rice lightly seasoned so it can absorb some of the sauce without tasting over-salted.

For a Peruvian-inspired plate, pair it with aji de gallina, grilled chicken, or a simple stew and add lime wedges at the table. The rice has enough flavor to stand on its own, but a squeeze of lime brings out the herbs. A crisp salad with tomatoes, cucumber, or lettuce gives the meal a fresh contrast. For a family-style meal, transfer the rice to a warm serving bowl just before bringing it to the table, then fluff it once more so the vegetables are visible throughout.

Variations

Make it vegetarian: Choose vegetable broth and check that the ají amarillo paste contains no animal-derived ingredients. The flavor will still be savory and herbal. For a more substantial meat-free plate, serve with beans or roasted chickpeas rather than trying to add extra vegetables to the rice pot, which can make the rice crowded and cook unevenly.

Change the vegetables: Small diced red bell pepper can replace some or all of the corn, and finely diced green beans can stand in for peas. Keep the total vegetables close to 1 1/2 cups (about 220 g), and cut firm vegetables small so they soften during the rice’s covered cooking time. Larger pieces may remain crunchy by the time the rice is ready.

Make it less or more spicy: Omit the ají amarillo for a mild version, or add a little more paste if you already know its heat level. Brands and batches vary, so taste the blended base before adding it to the pot and keep in mind that the flavor will mellow somewhat as it cooks. A minced jalapeño is a practical substitute but makes the flavor sharper, not identical.

Use brown rice only with a changed method: Brown rice generally needs more liquid and a substantially longer simmer than white rice, so it is not a direct swap in this recipe. Follow the package’s liquid ratio and cooking time, and add the green puree and vegetables in a way that matches those directions. Otherwise, the herbs may overcook before the brown rice is tender.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow airtight container so the rice chills quickly. Refrigerated green rice keeps for 3 to 4 days. Cooked rice should not sit at room temperature for an extended period; divide a large batch into smaller containers rather than leaving the pot on the counter to cool for hours.

Reheat only the portion you plan to eat. Add a splash of water or broth, cover loosely, and warm in the microwave, stirring once, or reheat in a covered saucepan over low heat. Heat leftovers to 165°F (74°C), checking with a food thermometer, and serve promptly. You can freeze the rice in a tightly sealed container for up to 2 months for best quality; thaw it in the refrigerator and reheat thoroughly, adding a little liquid if the grains seem dry.

Frequently Asked Questions

Is Peruvian green rice the same as Mexican arroz verde?

They are related styles of herb-blended green rice, but recipes differ by country and household. Peruvian versions commonly feature cilantro, broth, and vegetables such as peas, corn, or carrots; other versions may use different herbs, chiles, or cooking methods. This recipe is a Peruvian-style interpretation, not a claim that every Peruvian kitchen makes it the same way.

Can I make the green mixture ahead?

Yes. Blend the cilantro, spinach, onion, garlic, chile paste, and broth up to 1 day ahead, then cover and refrigerate it. Stir it before cooking because the ingredients may separate slightly. For the freshest herbal color and flavor, cook the rice on the day you plan to serve it rather than storing the uncooked rice in the blended mixture.

Why did my rice turn mushy?

Common causes are rice that was not drained after rinsing, too much liquid, a lid that did not fit tightly, or stirring during the covered simmer. Measure the broth and water carefully, keep the heat low, and let the pot rest covered before fluffing. Rice varieties can absorb liquid differently, so if your usual brand tends to cook soft, reduce the liquid by 2 tablespoons (30 ml) next time.

Can I use frozen cilantro or spinach?

Fresh cilantro gives the most vivid aroma, but frozen spinach can work if it is thawed and squeezed dry first. Frozen cilantro is less common and can have a softer, less bright flavor after blending. If using frozen greens, measure them after thawing and draining, and avoid adding extra liquid unless the blended mixture is too thick to move through the blender.

Can I double the recipe?

You can double the ingredients, but use a broad, heavy pot with enough room for the rice to cook in an even layer. A very deep or crowded pot may heat unevenly, and the larger amount can take longer to reach a simmer. Keep the covered simmer time as a starting point, then check tenderness and add a few minutes if needed; use a separate batch if your pot is not large enough.

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