How to Make Green Rice

Made this rice tonight using basmati and following the recipe exactly but my rice came out mushy. I’m sure I did something slightly wrong, maybe didn’t rinse it too much. The flavor is good though!

I’m excited to make this recipe! Can I can make it in advance and heat it up? If so what would be the best way? Fry it in a pan? Thank you!!

I used to make white basmati rice always plain, boring.
Making Green Rice adds tons of flavor to the rice. No more boring rice for me. I was not able to fully use the same ingredients as the recipe suggested as I did not have them at hand, like cilantro, onions, jalapeño pepper and avocado oil. But now I know how to make it, and next time I am at the store, I will shop for the ingredients and try the recipe with the right ingredients. I ended up using olive oil, for herbs dill and chives and then half of red bell pepper, the consistency stayed green. The nice thing is that this recipe is versatile as far as experimenting with herbs.

Easy, satisfying & gorgeous!

I tried this recipe because it only used 1 cup of rice vs the usual 1 1/2 cups. I used a small poblano pepper seeded vs a jalapeno. This is now my go to green rice recipe. I think that the basmati rice is much better than regular white rice. I also like the amount of rice that it makes. Perfect for 2 people with enough for a good 2 meals. Great recipe!

I made this recipe this weekend for a group of 8 adults (in addition to some other dishes) and it was delicious. I doubled it, which meant that I doubled everything in the recipe except the jalapeno (I just used one) because I wasn’t sure of the spice tolerance of the group. I didn’t use spirulina either, just didn’t have it. The rice was still nice and green without it. It was a really tasty recipe, and I will definitely make it again!

I’ve made this a couple of times. It’s a hit with the family alongside enchiladas and refried beans. I use veggie broth (paste). Last time I was low on cilantro and garlic quantities (pandemic pantry!), so made up the difference with spinach and garlic granules (blended in the broth). Still tasty!

I made this last night & it was outstanding! I used the Texmati brown & wild blend ’cause that’s what I had. I also used plain canola oil & my jalapeno was sooo hot I substituted green bell pepper.

MMM I’ll have to make this tonight. I alway fill the water to middle of the bottom and middle knuckle on my index finger. This is how my grandmother from Indonesia made rice and it always works perfectly!

Just FYI for those of you that asked about brown rice, Aldi has a brown rice that cooks in 15 minutes and is delicious in this recipe!

This rice recipe really takes my Mexican meals up to restaurant quality flavor. Delicious ??

Yum! I’ve had this a few times before but never attempted to make it. As usual, thank you for such a yummy easy dish!

I first tried out this rice for girls night. We all loved it with our grilled fish and veggies. I liked it so much that I made a second batch with an extra jalepeno to take on a camping trip that weekend- once again, LOVED it. I then made it for friends visiting from North Carolina who are real foodies and they asked for the recipe. PLEASE post more rice variation recipes. I don’t want to burn myself out on this recipe ;)

This is delicious! Nothing more to add… It’s that good.

We made this for dinner last night along with the Sheet Pan Curried Sweet Potato and Chickpea recipe from the post a couple of days ago. Wonderful combination. The rice was very easy to make, was very flavorful and turned out perfectly. I used water (not broth) and blended it up in the Vitamix. Will definitely keep this on the rotation! Thanks!!

This recipe is delicious and so easy to prepare! After reading Chelsea’s comment I’m going to try it in rice cooker next time.

This was delicious! I actually made this in the instant pot. I sautéed onion and garlic first and then I used a ratio of 1 cup of rinsed rice per 1 cup of green purée. I cooked it with the same timing I usually do for my rice in the instant pot & it came out perfectly.
So flavorful!!

Thanks for the great recipes :)

Thank you! I always always manage to mess up my rice if I’m not cooking it in the rice cooker. This came out amazing!! Made it as a side for your fish tacos- also so good! I cooked mine with broth and jasmine rice and followed recipe to a T! Next time I will double the batch because we gobbled this up way too fast. So happy I can make a flavorful rice that isn’t from a box packed with salt. <3

Holy smokes! I made this tonight and WOW!!! The whole family loved it! Going to have to make more next time.

This is fabulous!! I followed the instructions to a ‘T’ and I am glad I did not peek under the lid after I covered it. Thank you!

Made this tonight because I had all the ingredients and wanted a chipotle style bowl. WOW!!!!!! This is sooo flavorful and easy to make. I followed the recipes exact measurements and directions just to make sure it came out right and it did! Used it as a bed and topped with black beans, corn, avocado and tomatoes. Super easy dinner and I can’t wait to eat it again tomorrow.

This was a great base recipe!! Super flavorful and a great side to tempeh tacos. I modified it a little to add more vegetables. I made 1.5 cups of Uncle Ben’s long grain rice with no rinsing, to 3 cups of water as the vegetables will lose their moisture in the cooking. I added veg base to the blender ingredients and upped the jalapenos to 3. Before adding in the rice, I added cumin and diced carrots, zucchini and mushrooms. I served this beautiful and tasty rice without the lime (it was flavorful enough on its own), topped with chopped avocado. My husband went back for seconds and said the recipe is a keeper….and I agree!! Thank you Dana!

So tasty! I actually tripled the recipe because I had so much cilantro in the garden that needed to be used. I substituted the jalapeño with canned chilies and a bit of salsa verde. Perfect timing for my cilantro glut! Will be great on its own, for burritos or even along Indian curries.

Absolutely delicious! Quick and easy recipe for big flavor!

I made this recipe with cilantro and jalapino, and used a whole bundle if cilantro to achieve the green colour. I loved the combination of cilantro and jalapeno, and it reminded me if the green Persian rice made with Dill. Using Spirulina is a great suggestion to enhance colour as well as the nutrition content. Thank you!

How cool is THIS recipe! I’m a neurotically whole grain chick, so I used short grain brown rice but I love this food! I’m always looking for a good way to use up the last of a big bunch of cilantro, or the other half of a jalapeno, so, it also will help out with my Waste Less Food resolution! Thanks!

We have been drinking a bit of spirulina in our morning health brew for a while now (my husband refers to it as ‘Green Paint’, since the interesting teal color it turns plain water is nearly identical to the new trim color he put on the exterior of our house. So it will be interesting to see how it changes the color here… I’m low on it so didn’t use the first time! Keep these great recipes coming!