'Arroz verde,' or green rice, is a Mexican rice dish that gets its color and flavor from fresh herbs, common in central and southern Mexico. Long- or short-grain white rice is simmered in broth blended with herbs such as cilantro, parsley, epazote, or spinach, along with onion, garlic, and sometimes tomatillo, giving the dish its herbaceous flavor and balance of sweetness, acidity, and savory notes; cumin, oregano, or chili powder are sometimes added.
The rice is rinsed and soaked before cooking to keep the grains fluffy and separate, then simmered covered with the herb purée and broth until tender. It is served alongside grilled meats, stews, and enchiladas, or used as a base for dishes such as arroz con pollo or arroz a la tumbada (seafood rice). The blend of herbs varies regionally, from cilantro-forward versions to ones that lean on parsley or epazote.