This is green rice recipe is one of my favorite ways to feed my family with more greens and they always ask for more because it’s tasty. This recipe is fully packed with flavor and nutrients. I prefer to use jalapeno fresh parsley and baby spinach for the greens and that was what I used in this recipe.
Cilantro, green onion, or a combination of any of the greens mentioned could be used also. For the Jalapeno the quantity you want to use is up to your heat tolerance and removing the seeds from the jalapeno reduces the heat. However, if you don’t want any heat just nix the jalapeno and use your choice of vegetables.
I used chicken broth but you can substitute broth for water if that’s what you have. The green rice recipe was served with Peppered Chicken and Honey Roasted Carrots
You might want to try;
Turmeric Rice (Slow Cooker Recipe)
Let’s get started!
- 2.5 Cups Uncooked Rice
- 4 Cups Chicken broth (or water)
- 3 Tablespoons Unsalted Butter (or oil)
- ½ Cup Fresh Parsley
- 3 Cups Baby Spinach
- ½ Cup Onion (sliced or chopped)
- 1 Jalapeno (seeded)
- 4 Cloves Garlic (minced)
- 1 Tablespoons Dried Thyme
- Salt and pepper to taste
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Rinse the rice in cold water until the water runs clear, drain and set aside.
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Heat butter (or oil) in a medium pot over medium-high heat.
Sauté onion, minced garlic and thyme for about 1 minute or until the onion.
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Add the rice and toast for a few minutes and make sure the all the grains are coated.
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Add the broth or water (set aside like a half cup), crank the heat up and bring to a boil, reduce the heat and simmer for about 15 minutes or when the rice is almost cooked.
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While the rice is boiling, clean the parsley, spinach, jalapeno, blend with the remaining broth or water and set aside.
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When the rice is almost done (the liquid should be dry or almost dried up) add the blended vegetables and combine.
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Cover and allow to cook for about 2minutes or until the rice is fork fluffy or fully cooked to your desired texture.
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Serve and enjoy!
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