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Green RIce－Bursting with flavor and good-for-you ingredients, this colorful rice complements any basic protein and a wide variety of Latin, Asian and African dishes.

Green Rice

This colorful rice is bursting with flavor and good-for-you ingredients. Leftovers are always welcome, as the flavor improves over time. You may also prepare the rice 2-3 hours in advance, allow it to sit at room temperature, and gently reheat when ready to eat.
Servings: 6-8 servings
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Ingredients
 

  • ½ cup packed, fresh cilantro sprigs (about ½ ounce; ok to use stems and leaves)
  • 1 cup tightly packed kale leaves, tough stems removed (about 1½ ounces; could substitute spinach)
  • 2-3 tablespoons fresh chives (if you don't have them, it's fine to omit)
  • 1½ cups low-sodium chicken broth
  • 1¼ cups canned coconut milk (I use regular; could use light)
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • ½ a medium yellow onion, minced
  • 1½ cups (270g) long grain white rice (could use brown rice; see notes)
  • 1 clove garlic, minced
  • 1½-2 tablespoons freshly squeezed lime juice

Instructions

  1. Put the cilantro, kale, chives and broth in a blender and blend until the vegetables are puréed. Add the coconut milk and salt, and blend until the mixture is smooth.
  2. In a medium saucepan with a tight-fitting lid, heat the olive oil over medium heat and saute the onion until it softens, 2-3 minutes. Add the rice and garlic and saute, stirring occasionally, until the rice begins to lightly toast, 3 to 4 minutes. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to low, and cook for approximately 15 minutes or until the liquid is absorbed and the rice is tender. Tip: Remove the lid and check the rice 3-5 minutes early. Give the mixture a good stir. If the liquid is mostly absorbed but the grains are still not done, add a little extra water or broth－start with ¼ cup or so－and continue to cook until the rice is tender. 
  3. When the rice is cooked to your liking, remove the pot from the heat and let the rice steam in the covered pot for 5 minutes. After 5 minutes, stir in the lime juice to taste, fluffing with a fork, and serve.

Notes

•You may use brown rice, if preferred. Start checking for doneness after 25-30 minutes and add more broth or water as needed.
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