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  Green Rice (Arroz Verde)

Serves 7


  • 2 cups jasmine rice, rinsed
  • 3 cups water
  • 7 large green onions
  • 5-7 garlic cloves (OR 1 tablespoon garlic powder)
  • 1 bunch of carefully washed cilantro, stems included
  • 3 tablespoons salted butter
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper


  1. Cook rice: bring water to boil, add rice, stir, cover tightly, and cook over low for 17 minutes. Turn off burner, flake rice with fork, cover, and let sit.
  2. Cut root ends off green onions and discard. Slice green onions finely.
  3. Mince garlic and cilantro, including stems.
  4. In skillet or large pot over medium- high heat, melt butter, then add green onions and garlic. Season with salt and white pepper, and sweat out vegetables for 2-3 minutes. Turn off heat.
  5. Add cilantro and mix well to wilt. Add rice a scoop at a time and continue mixing until the whole dish takes on a green color.

Chef’s Note

It’s important not to add too much rice to the greens, upsetting the balance of rice and aromatics. I add rice slowly, and usually have some left over at the end. If you find the flavor too bold, just add more rice.