Is it too much to prepare a batch of green rice every week?
Because that’s where my heart is.
I could eat this green rice at every meal, in a hundred different ways. It’s fluffy, flavorful, very pleasantly spicy, and packed with green goodness.
Traditionally, green rice is prepared with lots of herbs, as well as jalapeños and/or poblanos for a spicy kick, and is typically served as a side dish to Mexican or Latin American dishes.
But for this green rice, the base is spinach and the heat comes from a serrano, which creates a spicy, herbal flavor that can go in so many directions. It’s great with more traditional Mexican dishes, like these chicken tinga tacos or green enchiladas, but it actually goes really well with Thai or Indian dishes (like a creamy yellow curry, for example). I also love it with smokier, sweeter barbecue flavors, like grilled BBQ chicken! Really, really versatile.
And what’s my favorite use? It’s great for making amazing bowls! For example:
A word for the kids: this green rice definitely has a spicy kick to it, so my daughters (3 and 5) say “no thanks” (or maybe it’s just because it’s green). But I like it so much that it’s worth making it just for me and Björk! It’s so yummy.
One of the ways I make decisions about which recipes I share here on POY is to ask myself: How much leftovers do I want to eat? And since I spent all morning sitting in toddler gymnastics class dreaming about what kind of bowl I would make with my leftover green rice for lunch, I think this is the one.
I hope you like it! ♡
