July 17, 2021 2 min read

Arroz verde is a dish that tastes as good as it looks. It gets an extra boost of flavor from the cooking liquid, which is a pureé of onion and garlic rather than plain water. The green sauce comes together quickly in the blender and adds a beautiful bright color and herby flavor to the rice! We love this recipe, originally by Pati Jinich.


3 cups of water

½ yellow onion, cut into chunks

1 clove of garlic, crushed

1 Tbsp olive oil

1 ½ cups of long grain white rice, rinsed and drained

1 whole serrano chile

3 cups baby spinach, packed

1 jalapeño chile, cut into chunks

⅓ cup basil and cilantro, mixed

2-3 cloves of garlic

Salt to taste



    • Set up Vidiem Mixer-Grinder by placing the chutney jar onto the motor base.
    • Add the water, onion, and garlic to the jar and secure the lid.
    • Pulse a few times, holding the lid tightly in place, then blend a few seconds, until pureéd.
    • Meanwhile, heat the oil in a saucepan over medium heat.
    • Add the rice and toast, stirring constantly, until translucent.
    • Pour in the onion and garlic pureé and add the whole serrano chile.
    • Bring to a boil, cover, and simmer on low heat until the liquid is absorbed and the rice is fully cooked.
    • While the rice is cooking, heat a saucepan over medium heat with enough water to cover the bottom.
    • Add the spinach, cover, and cook until just wilted.
    • Secure the lid, pulse a few times, and then blend until smooth.
    • Before serving, pour the green sauce over the rice and mix thoroughly.

    Yield: About 3 ½ cups

    Storage  Transfer to a container with a tight-fitting lid and keep in the refrigerator for up to 3 days.