🌿 Herby Green Rice (Mexican-Inspired & Totally Delicious)

f you’re looking for a vibrant, flavorful side dish that goes with just about anything — look no further. This Herby Green Rice is fresh, zippy, and packed with bright flavor thanks to a simple, pesto-like sauce made with cilantro, parsley, jalapeño, and lime.

It’s not traditional, but it is easy, delicious, and perfect for meal prep or serving alongside your favorite Mexican dishes. 🌱

Why You’ll Love This Green Rice

• Stress-free cooking method: We’re using the “pasta method” to cook the rice — boil it in plenty of salted water, then strain. No need for exact water-to-rice ratios. It’s a game-changer!
• Fresh and flavorful: The green sauce is a citrusy, herby blend that brings this dish to life.
• Versatile: Perfect with grilled fish, tacos, or roasted veggies.
• Great for leftovers: This recipe makes 8 servings, so it’s ideal for batch cooking. Cut it in half if you prefer.

🥬 Ingredients (Makes ~8 Side Dish Servings)

• 2 cups dry basmati rice
• ½ red onion (or 1 shallot), diced
• 3 garlic cloves, minced or pressed
• 4 tablespoons olive oil, divided
• 1 bunch cilantro (leaves + tender stems)
• 1 bunch parsley (leaves + tender stems)
• 1 jalapeño, chopped and seeded
• Juice of 2 limes (+ more to taste)
• ½ teaspoon salt + more for cooking and seasoning

🍚 Instructions

1. Cook the Rice:
   • Fill a large pot ¾ full with water and bring to a boil.
   • Salt the water generously, then stir in the rice.
   • Reduce heat to medium and cook uncovered, stirring occasionally, for about 15 minutes or until rice is tender.
   • Strain using a fine mesh strainer (a must — regular pasta strainers might let the rice slip through).
   • Spread rice on a sheet pan to cool slightly. Drizzle with 1 tablespoon of olive oil.
2. Sauté Aromatics:
   • While the rice cooks, heat 1 tablespoon olive oil in a pan over medium heat.
   • Add onion and garlic and sauté until softened, about 5 minutes. Set aside to cool slightly.
3. Make the Green Sauce:
   • In a blender, combine the cilantro, parsley, jalapeño, lime juice, remaining 2 tablespoons olive oil, ½ teaspoon salt, and the slightly cooled onions and garlic.
   • Blend until smooth and sauce-like (think runny pesto consistency). Add a bit more oil or lime juice as needed.
   • Taste and adjust seasoning.
4. Assemble:
   • In a large bowl, toss the cooled rice with about half of the green sauce.
   • Add more to taste. (You’ll probably have some leftover — it’s great on eggs, veggies, tacos, etc.)
   • Garnish with extra herbs if desired.

🍽 Serving Ideas

This rice pairs beautifully with:

• Grilled or seared fish
• Roasted vegetables
• Tacos, enchiladas, or any Mexican-inspired meal
• A fried egg for a quick lunch bowl

Cilantro Lime Jalapeño Rice

Herby Green Rice (Mexican-Inspired & Totally Delicious)- perfect side dish

Print Recipe Pin Recipe

Course Dinner, Lunch, Side Dish

Cuisine Mexican

Servings 8

Ingredients

  

• 2 cups dry basmati rice
• ½ red onion or 1 shallot, diced
• 3 garlic cloves minced or pressed
• 4 tablespoons olive oil divided
• 1 bunch cilantro leaves + tender stems
• 1 bunch parsley leaves + tender stems
• 1 jalapeño chopped and seeded
• Juice of 2 limes + more to taste
• ½ teaspoon salt + more for cooking and seasoning

Instructions

 

• Start by cooking the rice. Fill a large pot with water 3/4 full, and bring to a boil over high heat. Season the water with a few big pinches of salt. Stir in the rice once water is boiling, reduce the heat to medium, and cook uncovered, stirring occasionally until done, about 15 minutes.
• While the rice is cooking, start sautéing the red onion and garlic. Heat 1 Tbs oil in a sauté pan over medium heat. Add onion and garlic and sauté, stirring gently, until onions are soft, about 5 minutes. Remove from heat and set aside to cool a bit.
• When the rice is done, strain with a mesh strainer, then spread out on a sheet pan to cool. Drizzle with about 1 Tbs olive oil.
• Next, add your cilantro, parsley, jalapeño, lime juice, remaining 2 Tbs oil, 1/2 tsp salt and slightly cooled onions and garlic to a blender. Blend until you have reached a runny-like consistency similar to pesto. May need to add a little more oil. Season to taste with additional lime juice and salt to your liking.
• Finally, in a large bowl, toss rice with about half of the green sauce. Add more sauce to your liking, but you will probably have leftover green sauce depending on how saucy you like it!
• Garnish with additional herbs (optional) and serve the rest of the sauce on the side! Pairs well with fish or any Mexican dish!

Keyword Gluten-free, Side