After taking a cooking class in Mexico, I came home inspired to make green rice! Who knew you could make such beautiful, colorful rice with such little effort?
I’m showing you how to make a simple, minimal ingredient version with my own twist. Let’s get started!
This 7-ingredient rice starts with making a green “broth” by blending cilantro, jalapeño pepper, water (or broth), and salt until smooth. Spirulina is a stealthy optional ingredient added for extra green color without affecting the flavor.
You’ll rinse your rice and set aside before heating a large pot or skillet over medium heat. Once hot, sauté your onion and garlic until tender, then add rinsed rice and stir, cooking for a few more minutes to add some toasty flavor to the dish.
Next, you’ll add your green broth, stir, bring to a low boil, then cover and turn to a simmer. Cook until tender — about 18-20 minutes.
There are three keys to achieving fluffy rice here:
- Just cover the rice with the broth (it should be the perfect amount!) — drowning it in liquid will make it mushy or soggy. I’ve found a good ratio of rice : liquid to be 1 cup rice : 1 ¾ cups water or broth.
- Do not remove the lid until your timer goes off or steam will escape and the rice will take longer to cook and potentially cook unevenly.
- Once the timer goes off, turn off the heat and let the rice sit for 10 minutes undisturbed so the moisture can redistribute throughout the rice, which prevents it from being mushy or sticky!
If you’re looking for more tips and a video on how to cook white rice, check out our How to Cook Perfect White Rice recipe.
The end result is a tender, fluffy pot of white rice infused with big flavor and green color.
We hope you all LOVE this rice! It’s:
This would make the perfect side to the Easy Herb Baked Fish with Rainbow Peppers recipe we just shared! But it would also go well with just about any main — Mexican-inspired or not — from Collard Green Burritos and Butternut Squash Black Bean Enchiladas to Mediterranean Baked Sweet Potatoes.
Into grain dishes? Be sure to check out this Easy Vegan Fried Rice, Curried Quinoa Salad, Easy Bibimbap with Gochujang Sauce, and Veggie Brown Rice Sushi.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Green Rice
- 1 cup uncooked white rice (we used basmati, but jasmine will also work)
- 1 Tbsp avocado oil
- 1/2 cup chopped white or yellow onion (or sub shallot)
- 3 cloves garlic, skins removed and minced
- 1 healthy pinch sea salt
- 1 ¾ cup water (or sub broth of choice for more flavor)
- 1 small jalapeño pepper, seeds and stems removed and chopped (or green bell pepper for less spicy rice)
- 2 cups cilantro, large stems removed (as recipe is written, about 1 large bundle)
- 1/2 tsp sea salt
- 1/4 tsp spirulina (for added color // if you don't have it, omit)
FOR SERVING optional
- Lime wedges
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
- To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
- Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender — 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
- Slowly add the green mix from the blender to the pan and stir to fully combine — it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute — this will help prevent mushy rice.
- Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.
*Nutrition information is a rough estimate calculated without optional ingredients.
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