Description
Spicy Green Rice is a vibrant, flavorful side dish made with fresh greens like spinach and cilantro, and a kick of heat from jalapeños. It’s the perfect addition to any dinner.
Ingredients
2 cups long-grain rice
3 cups vegetable broth (or water)
1 cup fresh spinach, packed
1 cup fresh cilantro, packed
1 small jalapeño, seeded and chopped
3 cloves garlic, minced
1 small onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
Juice of 1 lime
Optional: Chopped green onions or fresh herbs for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a blender, combine spinach, cilantro, jalapeño, garlic, lime juice, and 1/2 cup vegetable broth. Blend until smooth and set aside.
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Stir in the rinsed rice, cumin, salt, black pepper, and paprika. Let the rice toast for 2-3 minutes to absorb the spices.
- Pour in the remaining vegetable broth and the blended green mixture. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until rice is fully cooked and liquid is absorbed.
- Remove from heat and fluff the rice with a fork. Adjust seasoning if needed.
- Garnish with chopped green onions or fresh herbs, if desired, before serving.
Notes
Adjust the spice level by reducing or omitting the jalapeño for a milder dish.
For added protein, mix in cooked chicken, shrimp, or beans.
You can use chicken broth for a richer flavor instead of vegetable broth.
Experiment with other herbs like basil or parsley for different flavor profiles.
Leftovers can be stored in the fridge for up to 4 days. Reheat with a splash of water or broth.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
