Green rice

Essentially a simple spicy pilaf, green rice is a great side dish for any number of mains, but especially good with Asian-style crispy-skinned chicken and Cajun-spiced fish.

  • 20 mins cooking
  • Serves 8
  • Print


Green rice
  • 1 litre (4 cups) chicken stock
  • 1 tablespoon coarsely chopped pickled jalapeno chillies
  • 6 green onions, coarsely chopped
  • 1 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • 1 medium green capsicum, chopped
  • 2 cup (400 grams) long-grain white rice
  • 2 tablespoon finely chopped fresh parsley
  • 2 tablespoon finely chopped fresh coriander


Green rice
  • 1
    Place 1 cup stock in processor with jalapenos and onion; process until pulpy.
  • 2
    In large, heavy-based saucepan, heat oil; add garlic and capsicum. Cook, stirring, 1 minute.
  • 3
    Add rice to saucepan; cook, stirring, 1 minute or until translucent.
  • 4
    Add remaining stock and chilli mixture to the pan, bring to the boil, then reduce heat. Cook, covered, for about 15 minutes or until rice is tender and liquid absorbed.
  • 5
    Remove rice from the heat, toss with a fork and stand, covered, 5 minutes. Stir in parsley and coriander; serve.


This recipe is best made just before serving.

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