Oil-Free Mexican Green Rice! Zippy, fresh cilantro is the star of this fun, green rice show and makes for a perfect side dish or pile it high for a fantastic dinner.
This easy Oil-Free Mexican Green Rice recipe is brimming with bold flavor and studded with delicious sweet corn and creamy black beans. Super tasty, healthy, and filled with goodness, this cilantro flavored rice pilaf is sure to please. Plus, it’s incredibly easy to make.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Arroz Verde! Yes, please! I love Mexican Green Rice. I feel like I am eating a plateful of goodness with each bite. If you love cilantro, which I do, then you are going to really enjoy this recipe.
Dad hates cilantro. He is one of those individuals who thinks cilantro tastes like soap. He has that OR6A2 gene which makes him very sensitive to the aldehyde chemicals that give cilantro its distinct flavor. So if you are like Dad and are sensitive to cilantro, then this recipe is not for you. So sorry! Just want to be clear that this recipe is not for individuals with the OR6A2 gene simply because you won’t enjoy it.
If you love cilantro, then you gotta give this one a try! Mom and I loved it.
Tips for Success:
- Rice: The key to creating a great stove top rice dish is resisting the urge to stir the rice while it is cooking. Stirring causes the rice to release starches and become more like a creamy risotto, which we don’t want. Just pull up a few rice kernels off the top of the dish to test for rice tenderness. If not tender, just continue to cook until tender. If all the liquid evaporates, then add a tablespoon of water and continue to simmer until tender. Repeat the process above until the rice is done. Please note that the timing of cooking dry rice is based upon several factors: 1) the type of rice selected 2) the brand of rice selected 3) the age of the rice and 4) the cooking method. Each plays a factor in how long rice takes to cook. Some brands of rice will not work with this dish as they take too long to cook, for example Lundberg rice takes too long.
- Corn and Beans: You can easily take this dish from a simple side dish to a meal by adding corn and black beans (or pinto beans). You can also elect to leave out the corn and beans.
- Jalapeno Pepper: If you want to add some heat, leave a few seeds on the jalapeno pepper when you blend it.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop, or in the microwave.
This dish can be frozen; however, it is best if served immediately after making or after refrigerating leftovers.
Pantry Products Used:
- Brown Rice: We used Uncle Ben’s Whole Grain Brown Rice for this dish.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Large ceramic/enamel lined Dutch oven, skillet, or similar large stock pot with a tight-fitting lid
We certainly hope you give this deliciousness a try.
If you try this flavorful rice, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Oil-Free Mexican Green Rice (Arroz Verde)
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 Minutes
- Yield: 4 Servings 1x
- Category: Side
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
This easy Oil-Free Mexican Green Rice recipe is brimming with bold flavor and studded with delicious sweet corn and cream black beans.
- 1 cup uncooked (dry) brown rice *
Green Sauce Ingredients:
- ½ medium yellow onion, rough chop
- 1 jalapeno pepper, seeded, rough chop *
- 1 Tablespoon minced garlic
- 1 cup fresh cilantro, packed
- 1 Tablespoon lime juice
- 1 cup low-sodium vegetable broth *
- ¾ cup water
- ½ teaspoon cumin
- ½ to 1 teaspoon sea salt (+/-) *
- 1 cup corn
- 1 – [ 15.5 oz. can ] black beans (or pinto beans), drained and rinsed
- Freshly chopped cilantro
- Rinse the rice with hot tap water, then place the rinsed rice in a bowl filled with hot tap water to soak while preparing the Green Sauce.When the green sauce is ready, then drain off the water and add in Step 3.
- Place all the Green Sauce Ingredients into a high-speed blender and process until smooth.
- Place the Green Sauce into a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, increase the heat to high to bring to a boil, once the mixture has come to a boil, then reduce to a simmer, then add the drained rice. Stir the mixture just to combine.
- Cover with a tight-fitting lid and simmer for 30 minutes or until the rice is tender. Do not lift the lid or stir the rice while it is cooking. Once the rice is tender, if adding beans and corn, add at this time, stir to incorporate, cover with a lid and heat through for several minutes.
- Taste test, adjust seasonings, if needed. Serve and enjoy!
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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I’m not a cilantro fan, but will use at times. Can parsley be substituted in this recipe????
Hi there Celeste 🙂
Thank you so much for reaching out to us. This recipe is all about the Cilantro. We wouldn’t recommend swapping it out for parsley. We know what you mean about not being a cilantro fan as we have several family members who are not cilantro fans as well.
-Ameera and Robin 🙂