Green Rice Recipe
This green rice recipe is a new favorite! Fresh cilantro, spinach & lime pack in SO much flavor, and the oven does most of the work!
Servings: 8 servings, as a side
Cost: $6.73
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
Add Later
- 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 9x13-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!
Notes
Note 1: Basmati rice is my favorite here for its light, fluffy texture, but regular long-grain white rice also works. Use uncooked rice here. If you rinse it, make sure it's thoroughly drained & dried before starting. Avoid brown or instant rice, which require different cooking times & liquid amounts.
Note 2: Salt needs can vary depending on the broth & type of salt used. Start with less if using a salty broth, then adjust to taste after baking.
Note 3: A flavorful chicken broth, like Swanson's®, makes a big difference. Vegetable broth works well for a vegetarian version.
Storage: Cool rice quickly in a shallow container & refrigerate for up to 4 days. Freeze in airtight containers for up to 3–4 months for best quality. Reheat covered with a splash of water until steaming hot.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 560mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 800IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.6mg