This green rice is my favorite! It’s spicy, nutritious, packed with spinach and coriander, and goes well with almost anything.

Is one batch of green rice a week too much?

Because that’s where my heart is.

I could eat this green rice a hundred different ways for every meal. It’s fluffy, spicy, and full of green flavors.

Traditional green rice (arroz verde) is made with many herbs and heated with jalapenos and poblanos. It is often served as a garnish in Mexican or Latin American dishes.

The base of this green rice dish is spinach, and the spiciness comes from serrano, which produces a pungent herbal flavor that can come in many different flavors. It’s great with traditional Mexican dishes, like chicken tacos or enchiladas, but it’s also great with Thai or Indian dishes (like creamy yellow curry). I also love smoky and sweet barbecue flavors, like grilled chicken! It’s very, very versatile.

What’s my favorite use? It makes an epic bowl! Such as:

Green rice + Chicken kebabs and creamed corn (pictured, my favorite right now)

Green rice + Black beans + Fried eggs (Perfect for quick WFH breakfast-lunch)

Green rice + fried salmon (delicious with the sweetness of salmon sauce)

Green Rice + Air Fried Chicken (No thinking)

A word to the kids: This green rice has calories, so my daughters (ages 3 and 5) say “no thanks” to this rice (or maybe just because it’s green). But I loved it so much that it was worth it to do this for me and Bjork! It’s so delicious.

Welcome to my kitchen! Let’s make green rice together!

1. Lightning Green.

You have to cut it very finely. It doesn’t have to be perfect.

2. Baked rice.

Oil + rice in the pan; just let it get a better taste of baking! Add your greens and let them cook for a minute, too – it will smell amazing!

3. Cooking time!

Add water or broth, cover, and cook for 15 minutes.

4. You’ve done it! Yum!

Fluff the rice with a fork and sprinkle the vegetables over the rice. That’s great!

1. Rice preparation: Rinse rice thoroughly with a filter. Shake a few times to remove excess water, or blot dry with a paper towel. (This prevents splashing in the oil when you add it to the pan in Step 3.)
2. To make the green herb mixture, Blend the cilantro, spinach, shallots, serrano, and garlic in a food processor until finely chopped.
3. For rice, Add olive oil to a frying pan and heat over medium heat. Add the rice and fry for 3-5 minutes until lightly toasted. Add the vanilla mixture and salt; fry for another 3-5 minutes until fragrant.
4. Cook rice: Add broth or water and bring to a simmer. Cover and cook on low heat for about 15 minutes. Fluff the rice with a fork. If necessary, add more water or cook for longer. When the rice is done, please remove it from the heat and pat it loosely with a fork to evenly distribute the vegetables.
5. You’ve done it! Yum! Serve with chicken kebabs, air-fried chicken or salmon, tacos, beans, and creamed corn, among other things.