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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 9%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.5g
  • Carbohydrate: 55.1g
  • Fiber: 4.7g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 311mg
  • Calcium: 28mg


  • 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


  1. Combine 2 cups water and rice; let stand 30 minutes. Drain well.
  2. Place 2 tablespoons of water, fresh cilantro, and poblanos in a blender or food processor; process until smooth.
  3. 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.
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