Spicy Emerald Rice

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Spicy Emerald Rice

Cilantro, green onions, and jalapeños add color and flavor to cooked rice. Serve as a side dish with enchiladas or chili, or roll it into a burrito.

  • 2Servings


  • 1 cup cilantro leaves
  • 4 green onions, roughly chopped (1/2 cup)
  • 2 pickled jalapeno chiles, stemmed, seeded, and chopped (2 to 3 Tbs.)
  • 2 Tbs. avocado oil or vegetable oil
  • 2 cups cooked jasmine rice, warm


1 Bring small saucepan of salted water to a boil. Blanch cilantro and green onions 15 seconds in boiling water, or until green onion tops are bright green. Drain and transfer to mini food processor.

2 Add jalapeños and oil to processor, and blend until smooth.

3 Stir green sauce into warm cooked rice, and season with salt and pepper, if desired.

Nutrition Information

  • Calories: 157
  • Carbohydrate Content: 21 g
  • Fat Content: 7 g
  • Fiber Content: 0.5 g
  • Protein Content: 2 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 73 mg
  • Sugar Content: 0.5 g