This Sonoran-style Mexican green rice is like summer in Tucson – dependably hot, greener than you might expect, and full of complexities that must be experienced to be appreciated. Use the Penca Green Tomatillo Salsa recipe from my Taste of Tucson cookbook, or your favorite jarred salsa in a pinch.
This Sonoran version starts with long-grain toasted white rice simmered in white wine, stock, and tomatillo salsa verde. Serrano chile, Mexican oregano, cilantro, and green onions go in at the end to steam through, keeping their bright color and fresh heat intact.
What Makes This Arroz Verde Sonoran Style?
The Sonoran approach here is different in two important ways. Toasting the rice seals the exterior of each grain, prevents mushiness, and adds a subtle nutty depth. Deglazing with white wine lifts the browned bits from the pan and adds brightness. The tomatillo salsa provides the green color, the acidity, and the chile heat all at once, which is why the quality of the salsa matters. A good homemade or high-quality jarred salsa verde makes a noticeably better rice than a thin or under-seasoned one.
Mexican Oregano vs. Regular Oregano. What’s the difference?
The recipe calls for Mexican oregano, which is a different plant than Mediterranean oregano. Mexican oregano (Lippia graveolens) has a more citrusy, slightly floral flavor than Mediterranean oregano. It’s the standard oregano used throughout Sonoran and Mexican cooking. It’s widely available at Mexican grocery stores, online, and increasingly at well-stocked supermarkets. If you can only find Mediterranean oregano, use it. The dish will still be excellent, but Mexican oregano is worth buying for this recipe and for Sonoran cooking generally.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- ½ cup dry white wine
- 2 cups vegetable or chicken stock divided
- 1 cup green tomatillo salsa Get the recipe.
- 4 green onions chopped (about 1/2 cup)
- ½ cup green peas
- 1 serrano chile diced
- 2 tablespoons dried onion flakes
- 2 tablespoons cilantro minced
- 1 teaspoon dried Mexican oregano
- Lawry’s Seasoned Salt to taste
- Freshly ground black pepper to taste
Instructions
- Melt the butter with the oil in a large saucepan over medium-high heat. Add the rice and sauté until lightly browned, about 5 minutes. Stir in the wine and cook for about a minute or until it’s evaporated. Reduce the heat to medium.
- Pour in 1 cup of the stock and stir until absorbed, about 5 minutes. Pour in the remaining 1 cup of stock and the green salsa. Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is soft, 15 minutes.
- Stir in the green onions, peas, serrano, onion flakes, cilantro and oregano. Cover tightly, remove from heat, and let steam for 10 minutes. Season to taste with Lawry’s Seasoned Salt and freshly ground black pepper.
