Mexican Green Rice with Fideo
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Mexican
Serves: 6-8
  • 3 Heaping Cups Spinach
  • 1 Poblano Pepper, seeded and chopped
  • ¼ White Onion, chopped
  • 1 Garlic Clove
  • ½ Cup Cilantro
  • 1 Tsp Salt
  • 1 Cup Water
  • 2 Cups Long Grain White Rice
  • 2 Tablespoons Vegetable Oil
  • 1 Cup Fideo Pasta, or Vermicelli Pasta
  • Water
  • 1 Tablespoon Lime Juice, optional
  1. In a blender, add the spinach, poblano, onion, garlic, cilantro, salt, and 1 cup water. Blend until everything is pureed and smooth. Pour into a liquid measuring cup; note the amount and subtract from 4. You'll need 4 cups total liquid. In another measuring cup, add enough water to equal 4 cups total liquid. Make sure to keep the blended mixture separate since we will be adding them at different times.
  2. Soak the rice in hot water for 5 minutes. Using a fine mesh strainer, rinse under cold water and drain. Set aside.
  3. Meanwhile, in a large deep sided skillet with a clear lid, heat the oil over medium heat until it is hot but not smoking. When the oil is heated, add the fideo {vermicelli} pasta. Cook for 2 minutes, stirring often. Be careful not to burn the pasta. Add the drained rice and cook for 3-4 minutes, until the rice has a milky white color.
  4. Carefully add the pureed spinach mixture, stirring often. Cook until the liquid has been absorbed into the rice, about 2-4 minutes. Add the other measuring cup of water and lime juice if using. Bring to a boil then reduce to low. Cover and cook until all the liquid has been absorb and the rice is cooked, about 15-20 minutes. Once cooked, turn off the heat and set aside for 5 minutes. Fluff with a fork then serve.
Recipe by Thyme & Love at