Easy Green Rice

Forget about eating your greens and rice separately, instead, enjoy them together in this easy green rice recipe! This recipe is so flavorful and nutritious. And, it is such a versatile side dish that can be served with a multitude of other sides and mains.

I came across a recipe for Persian green rice recently and was so intrigued. Growing up in Sri Lanka, I had heard about yellow rice and red rice, but never green rice. So, I took to Google to find out more and saw that there was a Mexican green rice recipe, or Arroz Verde, as well.

From what I found on the web, both the Persian and Mexican versions washed and toasted the rice before cooking it. But, most of the Persian green rice recipes were made with a plethora of herbs, and most of the Mexican green rice recipes were made with a broth made of jalapeño peppers or poblano peppers, garlic, cilantro, and, sometimes, spinach.

So, I set about making my spin on green rice.

This recipe for green rice is for you if you are looking for a side dish that is:

1. Tasty,
2. Easy,
3. Gluten-free,
4. Healthy,
5. Vegan,
6. Colorful, and
7. Made with less than 10 ingredients!

What are the ingredients needed to make this easy green rice?

You will need the following 9 ingredients:

1. Rice

   
   

   I used enriched long-grain white rice for this recipe. However, Basmati rice or jasmine rice could also be used.
2. Spinach

   
   

   There is always some frozen spinach hanging out in my freezer, so I used that. There is no need to thaw out the spinach. However, if the spinach is frozen into a stubborn block, then defrost it a bit before adding it to the blender.
3. Jalapeño

   
   

   If spicy rice isn’t too appealing, well, the heat of this green rice can be tailored to fit your preferences. Simply cut the jalapeño in half, scoop out some or all of the seeds, and add the green fleshy skin of the jalapeño into the blender.
4. Garlic

   
   

   I used fresh garlic cloves in this recipe. But, garlic powder can be used instead as well. Garlic powder tends to be a tad more potent than fresh garlic, so use about 1/2 a teaspoon or so.
5. Onion powder

   
   

   I used onion powder in this recipe as that was all I had on hand. However, if you have fresh onion on hand, there is another method (outlined below) that can be employed when making this recipe.
6. Cilantro

   
   

   Dried cilantro was what I used in this recipe because that was what I had on hand. However, fresh cilantro would work just as well.
7. Water

   
   

   I used water as the base, but vegetable stock can also be used. If vegetable stock is used, then, make sure to adjust the amount of salt accordingly. If you don’t want this to be a plant-based side dish, then chicken stock or chicken broth could be used as well.
8. Salt

   
   

   Salt is a key ingredient that harmoniously enhances all the other flavors in this recipe.
9. Green peas

   
   

   Green peas are completely optional in this recipe. I used frozen green peas. I thawed them a bit and then added them as a garnish to the green rice.

After all the ingredients are gathered together, there are 2 ways to make this dish.

METHOD 1

The first method (also the one I use most often) consists of washing the rice well, draining it, and adding it to a medium-sized pan.

Then blend together the water (or vegetable stock), spinach, garlic, and jalapeño to use as the liquid the rice will be cooked in. You can use a blender or a food processor for blending.

Once blended, add this to the pan with the washed rice, along with the dried cilantro and onion powder, and bring this mixture to a boil.

When this mixture is boiling, cover the pan, turn the stove to a low heat/flame, and let the mixture simmer gently for about 16–19 minutes. Then, take the lid off, fluff the rice with a fork, and leave it undisturbed for about five minutes.

METHOD 2

In this method, fresh onion is used and not onion powder and you will also need some oil.

As with method 1, the rice is washed and set aside.

And, the spinach, jalapeño, and garlic are blended with either water or stock.

Then, add about a tablespoon of olive oil to a pan and add in 1 peeled and chopped fresh onion. I like to use a white onion or yellow onion as these help the rice retain its vibrant green color, while a red one seems to get it a bit murky. After the onion has sautéed for about 10 minutes, add in the washed rice and the green broth.

As with method 1, bring this mixture to a boil. Then, lower the heat and let this simmer for about 16–19 minutes. Remove the lid, fluff the rice, and let it sit undisturbed for about 5 minutes. Then enjoy!

This green rice dish can be served with a variety of vegetables or meats. It can also be served in tacos or burrito bowls. It can also be served with dishes such as:

Leftovers can be stored in an airtight container in the refrigerator for up to a week.

Yes, this green rice recipe can be frozen. Just place it in an airtight container and place it in the freezer. My mom often freezes leftovers of this green rice recipe and then thaws it by placing it on the counter until it comes to room temperature or defrosting it in the microwave.

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!