This Green Rice Recipe is SO good! Fresh cilantro, spinach & lime give it incredible flavor, and everything bakes together in one pan!
author’s notes
My Baked Rice Obsession Continues (And This One Is GREEN!)
It’s been so fun seeing how much you all have loved my baked rice recipes! They’re recipes I make constantly at home, too. Rice goes with just about everything, and the fact that I can throw it in the oven and let it do its thing? Obsessed!
Well, I finally have a new one to add to the collection, and this green rice recipe has quickly become one of my favorites!
It takes slightly more prep than my other baked rice recipes, but I promise it’s worth it. The cilantro, spinach, jalapeño & shallot get a quick spin in the food processor, and then everything goes straight into a baking dish and into the oven.
The rice comes out perfectly fluffy with so much fresh, herby flavor, and a squeeze of lime at the end brings everything together. I’ve been serving it with just about everything lately!
Green Rice Recipe Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Shallot & jalapeño | Remove the jalapeño seeds & ribs for less heat. Chop both roughly before adding to the food processor. |
| Cilantro & spinach | Gently pack when measuring. Use fresh, not frozen, spinach & save some cilantro for finishing the rice. |
| Basmati rice | My favorite here! Long-grain white rice also works. If you rinse your rice, make sure it’s completely dry before starting so you don’t add extra moisture. |
| Garlic, seasonings & sugar | Yes, we’re using both fresh minced garlic & garlic powder in this green rice recipe! Adjust the salt depending on how salty your broth is. |
| Chicken broth, butter & lime | Use a good-quality broth (I love Swanson’s®). Vegetable broth works too! Add fresh lime juice & zest after baking. |
How To Make My Green Rice Recipe
- Prep: Preheat oven to 400°F & grease a 9×13-inch baking dish.
- Blend: Pulse veggies & herbs in a food processor until very finely chopped.
- Combine: Add everything to the baking dish, stir well, top with butter & cover tightly.
- Bake: Bake covered for 40 minutes, uncovered for 15, then re-cover & rest for 10.
- Finish: Fluff rice with a fork, stir in fresh lime & cilantro, and enjoy!
Quick Tip
Don’t peek! Keep the foil on for the full first 40 minutes. Trapping that steam is key to getting the rice cooked evenly.
Chelsea’s Tips
Serving Suggestions
This green rice recipe goes with SO many meals! Here are some of my favorite ways to serve it:
- Tacos: Pair with steak, chicken, shrimp or fish tacos.
- Burrito bowls: Add seasoned meat, black beans, corn, avocado & your favorite toppings.
- Grilled meats: Serve alongside grilled chicken, steak or salmon.
- Mexican favorites: It’s the perfect side for enchiladas, fajitas or quesadillas.
- Easy rice bowls: Top with shredded chicken, roasted veggies, avocado & a drizzle of your favorite sauce.
Storage
Fridge: Cool rice, transfer to an airtight container & refrigerate for up to 4 days.
Freeze: Store cooled rice in freezer-safe containers or bags for up to 3 months.
Reheat: Add a splash of water, cover & microwave until steaming hot. Fluff with a fork before serving!
Great Mains To Serve With This Rice
Green Rice Recipe
Equipment
- 9 x 13-inch ceramic baking pan Metal pans can leave a metallic taste, so use glass or ceramic.
Ingredients
- 1 large shallot peeled and coarsely chopped to get 1/3 cup
- 1 large jalapeno rib and seeds removed and coarsely chopped to get 1/4 cup
- 1 cup fresh cilantro gently packed (leaves and tender stems)
- 1-1/2 cups baby spinach gently packed
- 1 tablespoon minced garlic
- 1-1/2 cups uncooked basmati rice see note 1
- 1 teaspoon garlic powder
- 1 teaspoon salt see note 2
- 1/2 teaspoon pepper
- 1 teaspoon white sugar
- 2-1/2 cups chicken broth see note 3
- 4 tablespoons unsalted butter cut to tablespoons
- 1 large lime 1 tsp zest; 1-1/2 tbsp juice
- 1/4 cup finely chopped cilantro
Instructions
- Prep: Preheat oven to 400°F. Generously grease a 9×13-inch glass or ceramic baking dish with cooking spray.
- Chop veggies: Add shallot, jalapeño, 1 cup cilantro, spinach & garlic to a food processor. Pulse until everything is very finely chopped, scraping down the sides as needed. Take your time here! You don't want crunchy pieces of shallot in the finished rice, but don't blend the mixture into a purée. (See pictures in post.)
- Combine: Add uncooked rice, chopped veggie mixture, garlic powder, salt, pepper, sugar & broth to the prepared baking dish. Stir well to combine, then spread into an even layer, making sure the rice is submerged in the liquid. Distribute butter pieces evenly over the top & cover tightly with foil.
- Bake: Bake covered for 40 minutes. Carefully remove foil & bake uncovered for another 15 minutes.
- Rest: Remove from oven, cover tightly with the foil again & let stand for 10 minutes. This allows the rice to absorb any remaining moisture & finish steaming.
- Finish: Remove foil & gently fluff rice with a fork. Stir in lime zest, lime juice & remaining 1/4 cup cilantro. Taste & adjust salt or pepper as needed. Serve warm!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
