Sometimes I get an extreme hankering for rice. I love how it’s a blank slate and you can’t go wrong no matter what you add. Hot rice, cold rice the next day, clean out the fridge rice, smashed into a patty and fried rice…it’s all good in my opinion. My mom would make Green Rice all the time when I was a kid. We would have it alongside chili rellenos and a huge bowl of fresh salsa. I have such fond memories about Mexican dinner night at our house…the salsa making was always the most fun; finding the biggest bowl possible to mix everything in, pureeing a ton of peppers and tomatoes, spilling salsa all over the floor, debating on whether or not to add another habanero, dipping chip after chip in to “test” the spiciness, someone inevitably touching their eye after handling a pepper and crying. Oh yes, salsa making days shaped my childhood. That being said, Green Rice is a marvelous addition to any meal and I hope you enjoy…

You will need:

  • 1 cup long-grain white rice
  • 2 fresh Poblano chili peppers, roughly choppedRice
  • ½ green bell pepper, roughly chopped
  • 3 garlic cloves
  • 1 cup fresh cilantro, roughly chopped
  • ½ cup fresh parsley
  • ½ cup fresh spinach
  • 1 medium yellow onion, diced
  • ½ cup chicken stock
  • Olive oil
  • Salt and pepper
  • Hefty dose of red pepper flake or Shake (recipe here)

To make the rice:

  1. Put the Poblanos, bell pepper, garlic, spinach, cilantro and parsley in a food processor and puree until smooth. 
  2. Add a good drizzle of olive oil and some salt and pepper. Pulse to combine again. Set aside. 
  3. Heat olive oil in saucepan over medium heat. Sprinkle in red pepper flakes or Shake. Add the onion and sauté for about 5 minutes. 
  4.  Stir in the rice and sauté until all the grains are well coated with oil, about 2 more minutes.
  5. Add the pureed chili mixture and cook about 2 minutes longer. 
  6. Add the chicken stock and salt and pepper to taste. 
  7. Bring to a boil, stir once, reduce the heat to low, cover tightly, and simmer for 15-18 minutes. 
  8. Remove pan from heat and let stand, covered 5 minutes.  Fluff with a fork and eat!

 *I have also used brown rice for this recipe. Just add a little bit more broth or water.

Green Rice

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