5.0 from 66 votes
How to Make Green Rice
Fluffy, fast white rice infused with green broth made from herbs and peppers! Just 7 ingredients and simple methods required + fluffy rice cooking tips!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 (Servings)
Calories: 214 kcal
Course:
Side Dish
Cuisine:
Mexican , Vegan
Ingredients
RICE
- 1 cup uncooked white rice (we used basmati, but jasmine will also work)
- 1 Tbsp avocado oil
- 1/2 cup chopped white or yellow onion (or sub shallot)
- 3 cloves garlic, skins removed and minced
- 1 healthy pinch sea salt
GREEN MIX
- 1 ¾ cup water (or sub broth of choice for more flavor)
- 1 small jalapeño pepper, seeds and stems removed and chopped (or green bell pepper for less spicy rice)
- 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
- 1/2 tsp 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.
Cup of Yum
Notes
- *Recipe adapted from one we learned at a cooking class at Restaurante Los Tamarindos in Cabo San Lucas, Mexico.*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Serving
1servings
Calories
214
(11%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1.72g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
305mg
(13%)
Potassium
144mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
575IU
(12%)
Vitamin C
9.4mg
(10%)
Calcium
30mg
(3%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 214
% 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.