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Delicious! And the perfect complement to red sauce dishes. I used a blender rather than a food processor. Worked perfectly. Will want to use salted chicken broth next time, or add a bit more salt. As good as the green rice I crave in my favorite Mexican restaurants. A keeper.
Darned good rice. I made it w/ a combination of poblano, jalapeno, and Anaheim peppers, along w/ a handful of garlic and equal parts cilantro and parsley. I ended up w/ about 2.5 cups of green. I used about 1.75 cups of it to a cup of rice. Turned out just right for my tastes. Very tasty–a recipe to print and keep in the binder.
I’m so glad you like it Mark!
This was really good. I made a few modifications: veggie stock, 2 bunches of cilantro, no parsley, 3 poblanos, 1 jalapeno (it was pretty spicy), roasted the peppers. My foodie kid loved it and requested it for multiple lunches (topped with grated cheddar).
This is delicious! I made served with carnitas and was a huge hit! I used jalapenos as that was all I had.
Great rice recipe and tasted just as good reheated the next day!
Wonderful. I added one jalapeno along with the other poblanos, since I had one on hand.
Too dry and needs some sort of acidity like lemon or lime
I added lime zest and lime juice after cooking. This is very good.
Love this recipe! This is my go to rice for chicken enchiladas now. I shared this with some Costa Rican friends of mine and they love that nice kick of cilantro. Red rice is nice too, but I’m a huge fan of cilantro.
This recipie sounds delicious, although I will try it with vegetarian broth, as I’m a vegetarian. Thanks for sharing!
Your recipe sounds amazing! I am planning to make it for a luncheon, and wondered if it would be okay to prepare it the day before or would that make it gummy?
Hi Sara, you can make it the day before and reheat to serve. It should be fine.
This rice is so good! I used roasted poblanos, and added a seeded jalapeño, and two cloves of garlic. So fluffy, and fresh. So glad to add this to the rice repertoire.
The amounts of parsley and cilantro need to be swapped. This tasted like a garnish.
Great recipe!! Loved it!
Made this for a girls’ night potluck! Everyone loved it and it was easy enough to make! I used brown rice, just adjusted for a little more liquid and longer cooking time. I did think that it tasted better right after being made vs the next day. what I liked about it is how versatile this dish is – it can complement a variety of meats/veggies and can be fit with many cuisines! Thanks, so glad I made it!!
Hi Natalya, I’m so glad you liked it!
Made this today as posted. Was good but definitely needed something. A little bland. Next time, I’m going to add much more garlic & onion, a Goya Sazon packet, and something to add some spice. Fresh lime juice at the end before serving might help too.
Sounds like you just need to add more salt.
Wow – this was a wonderful dish. So easy to make and so fragrant and tasty. We finished off the whole lot between the two of us (with my fussy eater daughter even picking up a few spoons). I think I’ll have to make it again this weekend to get another green fix :-)
I’ve had a wonderful green rice and veggie dish in a local (California’s central coast) Mexican restaurant. Fresh veggies (zucchini, yellow squash, red onions) and chunks of chicken (or shrimp) mixed in with the rice for a fantastic entree. So good, I was inspired to make it at home, hence my search for an awesome green rice recipe, which I have now found! Can’t wait to pick up the herbs and veggies at the farmers’ market:)
Have you ever tried this in a rice cooker?
I have not, but if you do, please let us know how it turns out for you!
Hi, I just tried this tonight with the rice cooker. I followed the recipe here though step 3, then finished in the rice cooker. I think it may have lost a little of the nice green colour, but it still tasted great. Fortunately, I was using this for burrito filler, so the color wasn’t as important.
Used roasted green chilies and omitted parsley. Added a squeeze of lime juice. Awesome!