Bread & Breakfast

Arroz Verde (Rice With Scallions and Cilantro)

Arroz Verde (Rice With Scallions and Cilantro) |

In the arroz amarillo post, reader Sam mentioned cilantro rice. I said I’ve come across it but under a different name — arroz verde. I also told Sam that I’ve been wanting to make it for a long time except that no one in my family except me likes cilantro all that much.

Well, I’ve finally come up with a formula that won’t make anyone balk with too much cilantro. In my version of arroz verde, the greens consist of a small amount of cilantro and a generous amount of scallions. For added aroma, I threw in a couple of pandan leaves into the rice cooker.

Use meat broth if you’re serving the rice with a meat dish; use fish broth if serving it with a fish dish (see recipes for homemade meat broth and fish stock).

The amount of broth you need depends on the variety of rice you’re using. Some varieties require more liquid than others to cook properly.

Arroz Verde (Rice With Scallions and Cilantro)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Author: Connie Veneracion
  • 1 cup long-grain rice
  • 2 tablespoons olive oil
  • 3 shallots finely chopped
  • 3 cloves garlic minced
  • 1 large bunch scallions finely chopped (about 1/4 c. after chopping)
  • 1 small bunch cilantro finely chopped (about 2 tbsps. after chopping)
  • 1 and 1/2 cups bone broth
  • 2 pandan leaves
  • salt to taste
  • pepper to taste
  1. Rinse and drain the rice.
  2. Heat the olive oil in a pan. Saute the shallots, garlic, scallions and cilantro.
  3. Add the rice. Cook, stirring, to coat every grain with oil.
  4. Tip the contents of the pan into the rice cooker. Pour in the broth. Add salt and pepper. Throw in the pandan leaves. Turn on the rice cooker.
  5. When the rice is done, fluff up with a fork to separate the grains before serving.
  6. Serve the arroz verde with your meat your seafood dish.

Arroz Verde (Rice With Scallions and Cilantro)

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