Appetizers and Side dishes — By Ben on 14 May 2008
Side Dish – Green Rice

Last Monday I posted a recipe for a Mango bbq sauce that I made last week. In the picture for that post the ribs are served with an apple salad and a green rice. I already have received a couple of e-mails asking how I made that rice. It was just an experiment based on this Francie’s delicious green rice. I just made a couple of adjustments:

  1. Instead of poblano peppers (I was out) I used green bell peppers
  2. I blended the pepper, cilantro and chicken stock with 2 garlic cloves and 1/2 onion.
  3. I fried the rice in 3 TBSP of vegetable oil until it started to turn golden brown and smell “nutty”
  4. I added the liquid to the rice, covered and cooked until the rice was soft and the liquid had been absorbed.

I really liked how it turned out. I would’ve probably liked the poblano pepper version better, but the bell pepper gave it a very unique taste. I will experiment with more green flavors in the future (spinach, tomatillo, broccoli) and report back my results. I might even try to make rice from every color of the rainbow in the future, hehe. I just love rice that much.

Buen provecho!

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grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(12) Readers Comments

  1. Green’s my fav colour…so green rice is in for me..:)

  2. Wow what an interesting rice idea never heard of doing this before I have only made yellow rice, I am going to be giving this a go.

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