Green Rice
Green Rice
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  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 jalapeño peppers, seeds and ribs removed and finely chopped
  • 1 1/2 cups rice
  • 3 cups chicken or vegetable stock, divided
  • 3/4 pound baby spinach
  • 1/2 cup cilantro leaves

Place a medium pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you’re toasting it, so it’s ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

Make the “green” part of the rice by pureeing together the baby spinach, cilantro and remaining stock (about 1/2 cup) in a food processor (ask a grown-up helper for assistance with the food processor, if you need it). Dump the mixture into a dish and reserve it until the rice is finished cooking. When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

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