Recipes and Cooking Mexican Green Rice This Mexican Green Rice recipe is an easy side dish to serve along with tacos, enchiladas, or any other south of the border recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 17, 2017 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Cook Time: 20 mins Stand Time: 5 mins Total Time: 40 mins Servings: 3 Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil ½ cup chopped onion (1 medium) 2 cloves garlic, minced ½ teaspoon kosher salt 1 cup reduced-sodium chicken broth or vegetable broth ¾ cup Spicy Salsa Verde or purchased green salsa 1 cup long grain white rice ½ cup finely snipped fresh cilantro Spicy Salsa Verde 2 cup chopped peeled tomatillos (about 5) 2 peeled and seeded avocados 1 cup snipped fresh cilantro leaves ½ cup chopped onion (1 medium) 1 seeded and chopped fresh jalapeno chile pepper ½ water ⅓ lime juice ¼ teaspoon salt Directions In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, and salt; cook about 2 minutes or until onion is tender. Stir in broth and Spicy Salsa Verde; bring to boiling. Stir in uncooked rice; reduce heat. Simmer, covered, for 20 to 30 minutes or until tender. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork. Spicy Salsa Verde In a food processor, combine chopped peeled tomatillos, peeled and seeded avocados, snipped fresh cilantro leaves, chopped onion, and seeded and chopped fresh jalapeno chile pepper. Cover and pulse with several on/off turns until all ingredients are finely chopped. Transfer to a medium bowl. Stir in water, lime juice, sugar, and teaspoon salt. Cover and chill for 2 hours to 3 days. Print Nutrition Facts (per serving) 143 Calories 3g Fat 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 143 % Daily Value * Total Fat 3g 4% Sodium 242mg 11% Total Carbohydrate 25g 9% Total Sugars 1g Protein 3g Vitamin C 11.8mg 59% Calcium 20.2mg 2% Iron 1.6mg 9% Potassium 156mg 3% Folate, total 80.6mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.