Microwave Arroz Verde Recipe

Name: Microwave Arroz Verde
Prep time: 5 min
Cook time: 18 min
Total time: 33 min
Yield: 6
Ingredients: 1 cup long-grain white rice, rinsed and drained (see Recipe Note); 1 tablespoon olive oil; 2 cups chicken stock, divided; 1 small (3-ounce) poblano pepper, seeded and coarsely chopped (2/3 cup); 1 cup loosely packed fresh cilantro leaves and tender stems; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup coarsely chopped white onion (from 1 small [6 oz.] onion); 2 cloves garlic; 1/2 teaspoon kosher salt; Lime wedges, for serving

A microwave is the perfect kitchen appliance to turn to if making rice on the stove top feels challenging. Cooking rice in the microwave means there is almost no chance of charring the bottom (Ehem, not that we’ve ever done that!) and we don’t have to babysit it with as much care. And that leaves us with the mental capacity to play with fun flavors, like making arroz verde in the microwave. We’d serve this flavorful herby rice with a chimichurri steak and corn.

What is Arroz Verde?

This recipe is inspired by arroz verde, “green rice” in Spanish. It's a Mexican rice that’s bright, green, and bright green. The rice is flavored with lime, herbs—typically cilantro, as we did here—and chiles. The rice isn’t spicy because we call for poblano peppers, which are pretty mild. Plus, we removed the seeds. You could use a jalapeño or serrano pepper, if you’re looking for something spicier.

Microwave Arroz Verde on a Plate with a Fork and Surrounded by Lime Wheels, a Bowl of Course Salt, and a Table Napkin — Simply Recipes / Ciara Kehoe

Rinse the Rice Really Well

When you don’t rinse rice, the starch on the kernels gets gummy and sticky when cooked. The rice also has trouble absorbing any flavors you add to it. For this recipe, it’s important to rinse the rice until the water runs clear. If not, the rice will clump and get gluey, and the herb mixture will slide right off. We like to place the rice in a fine mesh strainer and rinse under cold running water until water runs clear.

How To Rinse Rice

Tips for Cooking Arroz Verde in the Microwave

We recommend partially cooking the rice for about 10 minutes before you add the herb mixture and cooking it again until tender. We noticed that when the herb mixture is added to the rice from the get go, the rice can’t quite absorb the liquid and does not cook through.
Try your very best not to lift the plastic wrap (or plate, if that’s what you prefer to use). The wrap vacuum seals the rice in the bowl, trapping steam, which helps the rice cook through.

Quick and Easy Rice Recipes

Microwave Arroz Verde

Prep Time 5 mins

Cook Time 18 mins

Rest Time 10 mins

Total Time 33 mins

Servings 4 to 6 servings

Rinse the rice until the water runs clear. If you don’t rinse the rice well, it will get clumpy when cooked and the herb mixture won’t stick to the kernels.

Cook Mode (Keep screen awake)

1 cup long-grain white rice, rinsed and drained (see Recipe Note)
1 tablespoon olive oil
2 cups chicken stock, divided
1 small (3-ounce) poblano pepper, seeded and coarsely chopped (about 2/3 cup)
1 cup loosely packed fresh cilantro leaves and tender stems
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup coarsely chopped white onion (from 1 small onion)
2 cloves garlic
1/2 teaspoon kosher salt
Lime wedges, for serving

Cook the rice:

Stir the rinsed and drained rice, oil, and 1 3/4 cups chicken stock in a medium microwave-safe bowl. We used an 8-cup glass measuring cup. Microwave, uncovered, on high until liquid is absorbed, 10 to 12 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe
Make the herb mixture:

While rice cooks, process the poblano pepper, cilantro, parsley, onion, garlic, salt, and the remaining 1/4 cup chicken stock in a food processor, undisturbed, until mostly smooth, about 1 minute.

Simply Recipes / Ciara Kehoe
Cook the arroz verde:

Stir herb mixture into rice mixture. Cover tightly with plastic wrap and microwave on high until liquid is absorbed and rice is just toothsome in the center, 4 to 6 minutes.

We developed and tested the recipe in a 1,000 and 1,250-watt microwave, and cook times for both were the same. You may need to cook the rice for longer, in 1-minute intervals, depending on the power of your microwave. Taste the rice (careful it will be hot!) and cook for longer if needed.

Let the rice steam, still covered, for 10 minutes.

Remove and discard the plastic wrap. Use a fork to fluff the rice, and serve with lime wedges for squeezing on top before eating.

Did you love the recipe? Leave us stars below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Nutrition Facts (per serving)
186	Calories
3g	Fat
33g	Carbs
5g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	186
% Daily Value*
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 2mg	1%
Sodium 223mg	10%
Total Carbohydrate 33g	12%
Dietary Fiber 1g	3%
Total Sugars 3g
Protein 5g
Vitamin C 15mg	75%
Calcium 16mg	1%
Iron 1mg	4%
Potassium 203mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.