Peruvian Style Rice (Arroz Verde): A Fluffy Side Dish

Peruvian style rice, often called arroz verde, is rice simmered with a blended sauce of cilantro, garlic, onion, and broth until the grains turn green and fragrant. Versions vary from kitchen to kitchen; this stovetop side dish keeps the ingredients simple and produces fluffy rice that pairs easily with chicken, fish, beans, or vegetables.

Ingredients

1½ cups (300 g) long-grain white rice
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
½ small yellow onion (about 70 g), roughly chopped
2 garlic cloves (about 6 g), peeled
1 packed cup (25 g) fresh cilantro leaves and tender stems, rinsed and roughly chopped
½ cup (15 g) baby spinach, optional; it deepens the green color without changing the flavor much
2¼ cups (540 ml) low-sodium chicken or vegetable broth, divided
¾ teaspoon (4.5 g) fine salt, or to taste depending on the broth
⅛ teaspoon (0.3 g) ground black pepper
1 tablespoon (15 ml) fresh lime juice, optional, for finishing

Instructions

Rinse the rice in a fine-mesh strainer under cool water, stirring it with your fingers, until the water runs mostly clear. Let it drain thoroughly while you prepare the sauce. Rinsing removes loose surface starch, which helps the finished grains stay separate rather than sticky. Measure the broth so that 1 cup (240 ml) is ready for blending and 1¼ cups (300 ml) is reserved for the pot.
Put the cilantro, optional spinach, garlic, and 1 cup (240 ml) of the broth in a blender. Blend until the mixture is as smooth as you can get it, about 30 to 45 seconds. Scrape down the sides if leaves cling above the liquid. A few tiny flecks of herb are fine; a smooth puree distributes the flavor and color more evenly through the rice.
Heat the oil in a medium, heavy-bottomed saucepan with a tight-fitting lid over medium heat. Add the chopped onion and cook for about 4 minutes, stirring regularly, until softened and translucent but not browned. Browning is not a disaster, but it can make the rice taste more toasted and give the green sauce a duller color.
Add the drained rice and stir for 2 minutes so the grains are coated in oil and lightly toasted. Pour in the cilantro puree, the remaining 1¼ cups (300 ml) broth, salt, and pepper. Stir once to distribute the ingredients and scrape any rice away from the sides of the pot. Bring the liquid to a gentle boil, which usually takes about 2 minutes.
As soon as it boils, cover the saucepan and turn the heat to its lowest setting. Simmer for 18 minutes without lifting the lid or stirring. Frequent lid checks let steam escape and can leave the top layer undercooked; stirring can break the grains and make the rice gummy. If your burner runs hot, use a heat diffuser or the smallest burner to maintain a quiet simmer.
After 18 minutes, turn off the heat and leave the pan covered for 10 minutes. This resting time lets moisture finish distributing through the grains. Then uncover and taste a few grains. If they are tender, fluff gently from the edges toward the center with a fork. If they are still distinctly firm, add 1 tablespoon (15 ml) hot broth or water, cover, and cook on low for 2 to 3 more minutes before resting again.
Stir in the optional lime juice, taste, and adjust the salt if needed. Serve warm, fluffing the rice again just before it goes to the table. Avoid pressing it down into a bowl or packing it into the saucepan, since loose grains show off the texture and keep the rice from clumping.

Tips

Use fresh cilantro, including its tender stems, for the most recognizable flavor. The thicker lower stems can be woody, so remove those if they do not blend smoothly. If cilantro is difficult to find, parsley can replace it, but the result will taste more like herbed rice than classic cilantro-forward arroz verde.
Choose a saucepan that is wide enough for the rice to sit in a fairly even layer, but not so wide that the liquid evaporates before the grains cook. A tight lid matters: if the lid is loose, place a clean kitchen towel between the pot and lid, keeping all fabric well clear of the burner.
Keep the heat low after the liquid reaches a boil. A vigorous boil can scorch the bottom while the top remains firm. If rice regularly sticks in your cookware, a heavy-bottomed saucepan is a useful upgrade; avoid scraping a browned layer into the fluffy rice when serving.
Broth salt levels vary. Starting with low-sodium broth makes the seasoning easier to control, especially if you plan to serve the rice with a salty main dish or sauce. You can add salt at the end, but you cannot remove it once it has dissolved into the pot.

Serving Suggestions

Serve this rice as a side with Peruvian-inspired mains such as roasted or grilled chicken, pan-seared fish, or a saucy beef dish. Its fresh cilantro flavor also works well beside black beans, lentils, fried eggs, or roasted vegetables when you want a meatless plate. Spoon any pan juices or a mild sauce next to the rice rather than pouring on so much that the grains lose their light texture.

For a simple meal, pair it with sliced avocado, a crisp salad, and a wedge of lime. A salad of tomato, cucumber, and red onion adds freshness, while cooked beans make the plate more substantial. If serving a group, bring the rice to the table in a warmed bowl and fluff it once more just before serving; it holds its texture better when it is not left uncovered for a long time.

Variations

Use all cilantro or add spinach: The spinach in this recipe is optional. Leave it out for a more direct cilantro flavor, or use up to 1 cup (30 g) of spinach for a brighter, deeper green color. More spinach can soften the cilantro taste, so increase it gradually if you want the herbs to remain prominent.

Make it vegetarian: Choose vegetable broth instead of chicken broth. A mild vegetable broth keeps the herbs noticeable; a strongly flavored stock can compete with the cilantro. For a vegan version, the recipe is already suitable when made with vegetable broth and a plant-based oil.

Add vegetables: Fold ½ cup (75 g) thawed peas into the rice after it has rested, or stir in ½ cup (65 g) cooked corn kernels. Adding delicate vegetables at the end keeps them from turning mushy. For carrot, use ½ cup (60 g) finely diced carrot and sauté it with the onion so it has time to soften.

Use another rice: Long-grain white rice gives the fluffiest, most predictable result here. Jasmine rice can work, but its aroma is more pronounced and its cooking time may differ, so follow the package guidance and check the rice near the end. Brown rice needs substantially more liquid and time; it is not a direct one-for-one swap in this recipe.

Storage and Reheating

Refrigerate cooked rice within 2 hours of cooking. Transfer it to a shallow, airtight container so it cools promptly, then keep it refrigerated for 3 to 4 days. Do not leave the saucepan at room temperature for extended serving; if the meal will last longer than 2 hours, put out a smaller portion and replenish it from the refrigerator as needed.

For reheating, add a splash of water or broth to a microwave-safe dish, cover it loosely, and heat, stirring once, until steaming throughout. On the stovetop, place the rice in a covered saucepan with 1 to 2 tablespoons (15 to 30 ml) water per cup of rice and warm over low heat, stirring gently. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a larger portion. Freeze portions in airtight containers for up to 2 months for best quality, then thaw in the refrigerator and reheat thoroughly.

Frequently Asked Questions

Is Peruvian style rice the same as arroz verde?
Arroz verde means green rice, and the name is used for herb-based rice dishes in several Latin American cuisines. This version is Peruvian-inspired and uses cilantro as its main flavor. Peruvian households and regional recipes vary, so ingredients such as spinach, vegetables, or other seasonings may differ.

Why did my green rice turn out sticky?
Common causes include skipping the rinse, using too much liquid, stirring during the covered simmer, or lifting the lid repeatedly and then extending the cooking time. Measure the rice and broth carefully, drain rinsed rice well, keep the lid on, and fluff with a fork only after the resting period.

Can I make the cilantro sauce ahead?
You can blend the cilantro, garlic, spinach if using, and broth a few hours ahead. Cover and refrigerate it promptly, then stir it before adding it to the pot because herbs can settle. For the freshest color and flavor, cook the rice soon after blending rather than storing the raw green mixture overnight.

Can I make this recipe without a blender?
A blender gives the most even green color, but a small food processor can work if you chop the cilantro and garlic first. Add the broth gradually and scrape down the bowl. If you only have a knife, mince the herbs and garlic very finely and stir them into the broth; the rice will be more speckled and the herb flavor less evenly distributed.

Can I double the recipe?
Yes, if you have a heavy pot large enough to keep the rice in an even layer and a lid that fits tightly. Double every ingredient and use the same simmer and rest times as a starting point, but check tenderness before serving because a deeper batch may take a little longer. Avoid stirring during cooking, and do not fill the pot so high that the liquid can boil over.

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

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