Best 10 Easy Green Rice Recipes

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Green rice, also known as nasi hijau in certain cultures, is a fragrant and flavorful dish that offers a vibrant twist to the classic rice dish. Made with fresh green ingredients like pandan leaves, spinach, or moringa, green rice boasts a beautiful hue and a delicious aroma. Its versatility allows it to be paired with various curries, stir-fries, or grilled meats, making it a popular choice for both everyday meals and special occasions. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating the perfect easy green rice, exploring different variations and providing step-by-step instructions for a hassle-free cooking experience.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN RICE II



Green Rice II image

This is my favorite casserole for when I need to bring a dish to pass. It is always requested! It's a cheesy broccoli and rice casserole that is oh-so-good!

Provided by TINA B

Categories     Side Dish     Vegetables     Broccoli

Time 1h5m

Yield 6

Number Of Ingredients 5

1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) jar processed cheese sauce
1 ⅓ cups uncooked instant rice
1 ⅓ cups milk
1 ½ cups chopped frozen broccoli, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
  • Bake in preheated oven for 1 hour, or until lightly browned.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 75.3 g, Cholesterol 65.9 mg, Fat 19.1 g, Fiber 2.7 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 1646.5 mg, Sugar 8.8 g

MOM'S GREEN RICE



Mom's Green Rice image

MY MOTHER-IN-LAW always served green rice with her chicken casserole. She was a great cook, and the local newspaper featured her several times as "cook of the week". This creation of hers is one of our family's favorites. I'm thrilled to share it with Reminisce readers. -Nancy Beatty, Springfield, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2-3 servings.

Number Of Ingredients 8

1/2 cup thinly sliced green onions with tops
2 tablespoons butter
1-1/2 cups chicken broth
2/3 cup uncooked long grain rice
1/4 cup finely chopped green pepper
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
Dash pepper
1/4 cup shredded cheddar cheese, optional

Steps:

  • In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.

Nutrition Facts :

GREEN RICE



Green Rice image

Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 white onion, chopped
1 garlic clove, minced
Coarse salt and ground pepper
1 teaspoon extra-virgin olive oil
1 cup long-grain white rice
1 tablespoon fresh lime juice, plus lime wedges for serving (optional)

Steps:

  • In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
  • In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.

Nutrition Facts : Calories 195 g, Fat 2 g, Fiber 1 g, Protein 4 g

GREEN RICE



Green Rice image

Provided by William Norwich

Categories     side dish

Time 30m

Yield 8 servings

Number Of Ingredients 7

2 cups loosely packed trimmed spinach, rinsed and dried
1/2 bunch parsley, stemmed, washed and dried
1/2 bunch cilantro, stemmed, washed and dried
1 teaspoon salt
2 tablespoons olive oil
2 cups long-grain rice, like basmati
1/2 cup toasted pine nuts

Steps:

  • Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
  • Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
  • Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 0 grams

FLAVORFUL GREEN RICE



Flavorful Green Rice image

Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup chopped green onion
1 cup minced fresh parsley
4-1/2 teaspoons olive oil
4-1/2 teaspoons butter
1-1/2 cups uncooked long grain rice
3 cups chicken broth
1/8 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.

Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GREEN RICE



Green Rice image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

1 3/4 cups chicken broth or water
2 roasted poblano peppers, stems, seeds and skin removed
1 roasted jalapeno pepper, stem, seeds and skin removed
1/2 cup chopped fresh cilantro leaves, divided
Kosher salt
2 tablespoons vegetable oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and finely chopped
1 1/4 cups long-grain rice

Steps:

  • Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
  • Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.

GREEN RICE



Green Rice image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

1 recipe Tomatillo Salsa, recipe follows
6 poblano chiles, roasted, peeled and seeded
5 romaine lettuce leaves
2 bunches cilantro, stems and leaves
4 scallions, white and green parts
6 garlic cloves, peeled
1/2 cup cold water
2 teaspoons salt
1/4 cup vegetable oil
3 cups long-grain rice, rinsed* (See Cook's Note)
1 pound tomatillos, husked, washed, and cut into quarters
2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in 1/2
2 bunches cilantro, stems and leaves
2 bunches cilantro, stems and leaves
2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
  • Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
  • Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

INCREDIBLE GREEN RICE



Incredible Green Rice image

This is a great way to serve rice. The 'green' comes from parsley and green onion. Very tasty and easy! For those saying it needed salt, if you are using a low salt broth of course you should add salt! Also, if you are a salt lover, ADD SALT! It's best to add a little salt to the liquid if you feel the need. See NOTE: Found this in Quick Cooking recipes 2002. ***NOTE: If you are using chicken broth you may want to add a 1/2 tsp of salt to the pot. Bouillon is already salty and doesn't require any. Likewise with butter. If you are using unsalted and a little salt to the pot.

Provided by Mamas Kitchen Hope

Categories     Caribbean

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup green onion, chopped
1 cup fresh parsley, minced
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups long grain rice, uncooked
3 cups chicken broth, water and bouillon can be used instead (adjust salt as desired)
1/4 teaspoon cayenne pepper
1 bay leaf
salt, if desired, see note

Steps:

  • Melt butter and oil in skillet and saute rice for about 3 minutes, until rice begins to brown a little. Be very careful not to burn.
  • Add onion and parsley and saute for another minute or two. Stir constantly during these two steps.
  • Stir in broth, cayenne and bay leaf.
  • Bring to a boil.
  • Reduce heat.
  • Cover tightly and cook for 15 minutes. DO NOT LIFT THE LID WHILE IT IS COOKING!
  • Fluff rice with a fork and serve!

Nutrition Facts : Calories 234.4, Fat 5.3, SaturatedFat 1.8, Cholesterol 5.1, Sodium 400.9, Carbohydrate 39.4, Fiber 1.4, Sugar 0.9, Protein 6.4

GREEN RICE



Green Rice image

Categories     Rice     Side     Quick & Easy     Hot Pepper     Parsley     Boil     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

3/4 lb fresh poblano chiles (4), seeded, deveined, and chopped
1 medium white onion, chopped
3 garlic cloves, minced
12 fresh flat-leaf parsley sprigs
2 3/4 cups chicken broth
2 cups long grain white rice
1/4 cup vegetable oil
3/4 teaspoon salt

Steps:

  • Purée chiles, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth as possible.
  • Cook rice in oil in a 4-quart heavy saucepan over moderately high heat, stirring, until pale golden, about 2 minutes. Add purée and cook over moderate heat, stirring, until liquid is evaporated, 2 to 4 minutes. Add salt and remaining 2 1/4 cups broth, then simmer, uncovered until steam holes appear in rice, 10 to 12 minutes.
  • Cover pan and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.

GREEN RICE



Green Rice image

This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.

Provided by James Craig

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

6 large tomatillos (about 3/4 lb)
2 tablespoons water
1/3 cup minced fresh cilantro
4 teaspoons minced seeded jalapeno peppers
1/2 teaspoon salt
1 clove garlic, minced
1 1/4 cups uncooked long grain rice

Steps:

  • Discard husks and stems from the tomatillos.
  • Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
  • Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
  • Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
  • Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
  • Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  • Remove from heat, and fluff with fork.

Nutrition Facts : Calories 114.7, Fat 0.5, SaturatedFat 0.1, Sodium 147.5, Carbohydrate 24.8, Fiber 0.9, Sugar 1.1, Protein 2.4

This scrumptious dish is an excellent side dish for various meals.

Tips:

  • Ensure you thoroughly rinse the rice before cooking. Rinsing removes excess starch, which prevents the rice from becoming sticky or clumpy.
  • Use vegetable or chicken broth instead of water for added flavor. The broth will impart a savory richness to the rice.
  • Feel free to experiment with different vegetables. Broccoli, bell peppers, or carrots would all be great additions.
  • If you don't have fresh parsley, you can use dried parsley instead. Just add it at the end of the cooking process so that it doesn't lose its flavor.
  • For a vegan version of this recipe, omit the butter and use olive oil instead.

Conclusion:

Green rice is a flavorful and healthy dish that is perfect for any occasion. With its vibrant color and delicious taste, it is sure to be a hit with your family and friends. So next time you're looking for a side dish that is both easy to make and packed with flavor, give this recipe a try.

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