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Creamy Arroz Verde

A creamy rice dish made with fresh tomatillos, cilantro, lime juice and plenty of shredded cheese baked until bubbly is the one of my favorite weekday meals.

Servings 8 Serves
Author Vianney Rodriguez


  • 1 lb. tomatillos husk removed and rinsed
  • 1/2 white onion
  • 2 cloves garlic
  • 1/2 cup cilantro leaves
  • 1 tablespoon fresh lime juice
  • 2 teaspoons salt
  • 2 cups water
  • 1 cup Mahatma rice
  • 1 cup Mexican crema
  • 2 tablespoons fresh lime juice
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup cilantro leaves


  1. For tomatillo sauce: Place tomatillos, onion and garlic in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. With a slotted spoon, remove tomatillos, onion and garlic and place in a blender, with ½ cup cooking liquid. Blend until smooth. Stir in fresh lime juice and salt.
  2. For rice: Bring 2 cups of water to a boil in a 2-quart heavy saucepan. Stir in 1 cup rice. Cover, reduce heat and simmer for 20 minutes or until all water is absorbed.
  3. Preheat oven to 350 degrees. Liberally spray a baking dish with non-stick cooking spray. Stir together the rice, tomatillo sauce, crema, fresh lime juice, Monterey jack cheese and cilantro. Bake 15-–20 minutes or until cheese melts completely. Serve warm.