Low carb arroz verde (green rice) is a tasty and healthy Mexican-inspired side dish! Keto, gluten free, and dairy free recipe.
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Have you ever tried Arroz Verde? Here's what it is:
Green rice is typical Mexican dish made of white rice that is cooked in pepper and herb purée consisting of jalapeños, poblano peppers, cilantro, parsley, onion, and garlic, along with broth.” (Source and recipe inspiration)
It wasn't a huge leap to make this recipe low carb because I used cauli rice instead. And actually, I think it is EASIER to make this than to use regular rice!
These days you can buy cauliflower ready riced – either fresh or frozen. But if you want to make your own (it's cheaper and so easy), check out my guide. Homemade cauliflower rice freezes very well, so you could prepare most of this dish in advance!
How to Make Low Carb Arroz Verde
Prepare the sauce by seeding and roughly chopping a poblano pepper and a jalapeño. Note: You can omit the jalapeño if you like for a milder version.
Add them to a blender, together with fresh cilantro, fresh parsley, onion powder, and chicken or vegetable broth. Blend until smooth. The sauce can be made up to three days in advance if stored in the fridge.
Pour the sauce into a saucepan, together with some riced cauliflower (you can use fresh or frozen for this recipe). Cook over a medium-high heat for ten minutes or until the cauliflower is cooked to your liking.
If you have any excess liquid then you can drain the cauliflower through a fine mesh sieve. Taste for seasoning and add salt and pepper to taste. A splash of lime juice is good too!
This side dish would go well with my Low Carb Taco Chicken Tenders, or my Salmon Fishcakes with Jalapeño! Check out all my keto Mexican recipes!
Low Carb Arroz Verde (Green "Rice")
Low carb arroz verde (green rice) is a tasty and healthy Mexican-inspired side dish! Keto, gluten free, and dairy free recipe.
Ingredients
- 1 poblano pepper, seeded and roughly chopped
- 1 jalapeño pepper, seeded and roughly chopped
- 1 cup (packed) fresh cilantro
- 1 cup (packed) fresh flat leaf (Italian) parsley
- 8 fl oz chicken or vegetable broth
- 1 tsp onion powder
- 12 oz cauliflower rice, fresh or frozen
- 1 tsp lime juice
- salt and black pepper, to taste
Instructions
- Add the poblano, jalapeño, cilantro, parsley, onion powder, and broth to a blender and blend until smooth.
- Pour the sauce into a saucepan, together with the riced cauliflower. Cook over a medium-high heat for 10 minutes or until the cauliflower is cooked to your liking.
- If you have any excess liquid then you can drain the cauliflower through a fine mesh sieve.
- Taste for seasoning and add lime juice, salt, and pepper to taste.
Notes
5g net carbs per serving
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Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 157Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 379mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 3gProtein 16g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.