Rachael's Green Rice

Rachael's Green Rice

Green rice that’s packed with a punch of freshness—this dish is a vibrant, zesty side that steals the show. With the earthiness of spinach, the crispness of scallions, and just the right kick from jalapeños, it’s an herb-infused flavor bomb. The Texmati rice soaks up all that rich, colorful goodness, while the lime adds a pop of brightness to balance everything out. Whether you serve it as a side or toss it into a bigger spread, this green rice will have everyone asking for the recipe. Quick to make, full of life, and bursting with flavor!

Ingredients

  • 1 ½ cups Texmati/white long grain rice

  • About 1 tablespoon canola, safflower or olive oil

  • Salt and pepper

  • 2 ½ cups chicken or vegetable stock

  • ½ pound spinach, stemmed

  • 2 scallions, coarsely chopped

  • 1 jalapeno pepper, seeded

  • A small handful of cilantro leaves, 2 tablespoons

  • 1 lime

Directions

In a saucepot, toast rice 2-3 minutes over medium heat with oil, 1 turn of the pan. Season rice with salt and pepper and add stock, bring to boil, then reduce heat to simmer and cover, cook 15 minutes, shaking the pot occasionally. Place spinach, scallions, jalapeno and cilantro in food processor, add juice of 1 lime and process until finely chopped. Add to rice, stir to combine and cover pan, then remove from heat and let stand 5 minute