How to Make Green Rice
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5
How to Make Green Rice
Description
How to Make Green Rice combines white rice with a blended mixture of cilantro, jalapeno, water (or broth), and seasonings for a naturally green-hued dish. The rice is rinsed thoroughly and sautéed with onion, garlic, and avocado oil to build flavor before adding the green liquid. Simmering the rice covered locks in moisture and infuses it with the herbal and mildly spicy notes from the greens and jalapeno.
The finished rice is fluffy and tender with a fresh herbal aroma and a gentle heat depending on the amount of jalapeno used. This green rice pairs well with grilled meats, tacos, or as a vibrant side dish for various meals.
A few adjustments are possible such as substituting bell peppers for jalapeno to reduce heat, or using broth instead of water for added depth. After cooking, letting the rice rest with the lid on ensures even texture and moisture retention.
Ingredients
RICE
- 1 cup white rice we used basmati, but jasmine will also work, uncooked
- 1 Tbsp avocado oil
- 1/2 cup onion or sub shallot, white or yellow, chopped
- 3 cloves garlic skins removed, minced
- 1 healthy pinch salt sea salt
GREEN MIX
- 1 ¾ cup water (or sub broth of choice for more flavor)
- 1 small jalapeno pepper or green bell pepper for less spicy rice, seeds and stems removed, chopped
- 2 cups cilantro as recipe is written, about 1 large bundle, large stems removed
- 1/2 tsp salt sea salt
- 1/4 tsp spirulina (for added color // if you don't have it, omit)
FOR SERVING optional
- cilantro
- lime wedges
Instructions
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
- To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
- Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
- Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
- Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.
Notes
- Rinse rice well to remove excess starch for fluffier texture.
- To control spiciness, substitute jalapeno with green bell pepper.
- Using broth instead of water adds more flavor.
- Let rice rest covered after cooking to absorb moisture evenly.
- This recipe yields a bright green rice suitable as a side for Mexican dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 214 | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.72g | 9% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 305mg | 13% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 9.4mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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