Green Rice | An Authentic Mexican Food Recipe

September 10, 2010 · Print This Article

greenrice2Oh my gosh… this Green Rice recipe is to die for if you like authentic Mexican Food.  I snagged this Green rice recipe from a wonderful Mexican Food restaurant in Mesa, Arizona.  (I won’t mention the name because I kind of took the back door approach in getting it.)

To say the least… if your want something a bit different than the regular Spanish Rice… give this wonderful Green rice recipe a try.  I can guarantee… you won’t be sorry.

The photos are a little “white” but what can I say…when it’s about rice.  Don’t let the flatness of the photos fool you.

Let’s go!

The ingredients are simple:

1/3 Cup of Olive Oil. (I like the Extra Virgin because it has more flavor for this recipe.)
1 Large Onion (chopped)
2 Cups of Raw White Rice (I prefer long grain rice.  This is not instant.)
1 to 2 Cans chopped green chilies  (I like a stronger chili flavor… so I always use two cans.
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Cans of Chicken Broth (You will need 4 Cups of liquid… so if you are a little shy with the broth… add water to make up the difference.)
1/2 Cup of fresh parsley (chopped)  (If you don’t have fresh parsley on hand… use 1 Tablespoon of dried parsley for the rice and garnish the top of your dish with something else.
** I have substituted the parsley with fresh cilantro before….  and it’s excellent.

Pour 1/3 Cup of Olive Oil in the bottom of a large deep fry pan or in a 4 Qt. pot.
Add the chopped Onions and saute.

Add 2 Cups of Raw rice.  Brown the rice until golden.  This only takes a few minutes.  Stir frequently so the rice won’t scorch.


Add 1/2 teaspoon of garlic powder… 1 teaspoon of salt…. and one or two cans of diced green chilies…depending on your taste.

Add 4 Cups of liquid… the chicken broth and water.

Bring to rolling boil.  Place the lid on your pan and move the pan to a burner turned on low so the rice can steam for 30 to 40 min.  The time may vary because of your stove.


While your rice is cooking.  Put your parsley or cilantro into a cup and cut into small pieces with your scissors.


When the rice is done… toss in 1/4 Cup of parsley or cilantro.  Toss the rice until it’s fluffy and separated.

I put my rice into a bowl and pop it into the microwave to reheat…just before serving.   Then I garnish the top with fresh tomatoes and the rest of the parsley or cilantro

Take this Green Rice recipe to your next potluck supper and watch them rave.


Til Later,

Kathy Griffiths

P.S.  I have a confession to make.  I always double this recipe because a single recipe of Green Rice in not enough for my family and friends.


5 Responses to “Green Rice | An Authentic Mexican Food Recipe”

  1. Sheila AtwoodNo Gravatar on September 10th, 2010 11:31 pm

    I love this recipe, My husband is not a big fan of rice but he take seconds on this one.

    I like making this rice for pot luck. It is inexpensive, and yummy.

  2. GraceNo Gravatar on September 11th, 2010 5:23 pm

    This looks like a great recipe and would go well with a lot of dishes I create in my kitchen. Thanks for sharing.

  3. Food InsuranceNo Gravatar on September 21st, 2010 10:07 am

    That’s a great idea. I have some rice I need to use up. This would be perfect.

  4. Dennis SalvatierNo Gravatar on November 24th, 2010 1:09 am

    Beautiful done. I love your pictures and how easy you made it for a kitchen novice like me. I’m going to share this with my wife. I’ll let you know how it comes out. Thanks!!!

  5. LaurenNo Gravatar on June 2nd, 2013 4:02 pm

    I saw your post about going to the Provo hot air balloon festival. I was thinking of going this year, but 6 am is a little early for me. How long does it take for all the balloons to blow up & take off? If I get there @ 7, will they all already be up in the sky, or will they still be blowing some up? I’d like to see at least a few get blown up, before they take off.

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