Over the past year or two, rice has become a staple in our family. Once I learned how to properly make Mexican rice, I find myself making it all the time. You probably already know this from all the rice recipes that I have posted here on Thyme & Love. A few months ago I shared my recipe for Mexican Green Rice {Arroz Verde} which is so good and quickly has become a family favorite. Today I am sharing a variation on that classic Mexican Green Rice: Mexican Green Rice with Fideo.
Fideo pasta is added to the rice, adding a wonderful nutty flavor and texture to the rice. If you aren't familiar with fideo pasta, it is similar to angel hair pasta and commonly sold as vermicelli pasta. My favorite thing about making green rice is that you can sneak tons of green vegetables and nobody will be able to taste all that spinach.Trust me on this one. If you have picky eaters that will not eat a leafy green side dish, try this green rice with fideo pasta. Just don't tell them that there is spinach in there, unless of course they love spinach!
The recipe does make quite a bit and the leftovers store really well. This is the perfect healthy side dish to serve on your next taco night. And if you do make this recipe, be sure to tag us on Instagram at #thymeandlove. We'd love to see your photos!

Mexican Green Rice with Fideo
Ingredients
- 3 Heaping Cups Spinach
- 1 Poblano Pepper, seeded and chopped
- ¼ White Onion, chopped
- 1 Garlic Clove
- ½ Cup Cilantro
- 1 teaspoon 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
Instructions
- 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.
- Soak the rice in hot water for 5 minutes. Using a fine mesh strainer, rinse under cold water and drain. Set aside.
- 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.
- 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.

XO
Jeni
Lola
This looks and sounds so delicious! I like the addition of spinach and fideo. Can't wait to try this recipe.:)
Lola (Lola's Cocina)
VeggieNextDoor
The Fideo noodles in the rice makes me think of the noodle-y bits in Rice-a-roni, a childhood favorite of mine!