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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.

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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.

Servings
2

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • 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