Green Rice

James Carrier

Notes: The fresh poblano chilies add quite a bit of heat; for milder rice--or for a shortcut--substitute 1 can (7 oz.) diced green chilies and skip step 1. If making the green salsa (through step 2) up to 1 day ahead, chill airtight.

Yield: Makes 5 1/2 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 19%
  • Protein: 4.1g
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Carbohydrate: 31g
  • Fiber: 0.9g
  • Sodium: 159mg
  • Cholesterol: 0.0mg


  • 1/2 pound fresh poblano chilies (about 2), rinsed and dried (see notes)
  • 3/4 cup coarsely chopped romaine lettuce leaves
  • 3/4 cup coarsely chopped fresh cilantro
  • 1/3 cup coarsely chopped fresh tomatillos or drained canned tomatillos
  • 2 tablespoons coarsely chopped green onions
  • 2 cloves garlic, peeled
  • About 2 cups fat-skimmed chicken broth or water
  • 1 1/2 cups long-grain white rice
  • 2 tablespoons salad oil
  • About 1/2 teaspoon salt


  1. 1. Place chilies in a 10- by 15-inch baking pan. Broil 2 to 3 inches from heat, turning occasionally, until charred all over, about 15 minutes. Let stand until cool enough to handle. Pull off and discard skins, stems, and seeds.
  2. 2. In a blender or food processor, whirl roasted chilies, lettuce, cilantro, tomatillos, green onions, and garlic until smooth. Pour the purée into a 1-quart glass measure and add enough broth to make 3 cups.
  3. 3. In a 2- to 3-quart pan over medium-high heat, frequently stir rice in oil until opaque, 3 to 4 minutes.
  4. 4. Stir in chili mixture and 1/2 teaspoon salt. Bring to a boil over high heat; cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.
  5. 5. Stir with a fork, and add more salt to taste. Mound rice on a platter.
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