Green Rice

"This is one of my favorite recipes to make because it's always well received. It has a wonderful aroma that envelops the house." -Arundathi Krishna, San Mateo, CA


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 9 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 4.5 g
Carbohydrate 55.1 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 311 mg
Calcium 28 mg


4 cups plus 2 tablespoons water, divided
1 cup basmati rice
1 cup chopped fresh cilantro
2 poblano chiles, seeded and coarsely chopped
1 1/2 teaspoons olive oil
1 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped green onions
1 garlic clove, minced
1/2 teaspoon salt


Combine 2 cups water and rice; let stand 30 minutes. Drain well.

Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth.

Heat oil in Dutch oven over medium-high heat. Add onion, bell pepper, green onions, and garlic; sauté 3 minutes. Add poblano mixture; sauté 2 minutes. Stir in rice, 2 cups water, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.


Arundathi Krishna,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note