green rice

Broccoli Cheese Rice Casserole is a creamy, cheesy, flavor-filled side dish perfect for holidays on any weeknight dinner. This classic baked green rice casserole is filled with rice, broccoli, and cheese, and water chestnuts add that extra crunch. Cheesy broccoli and rice casserole is one of my favorite recipes to serve on Thanksgiving because it&#x27;s so easy, and you can make it ahead of time too!

Broccoli Cheese Rice Casserole (Green Rice Casserole)

broccoli

c. minute rice

water chestnuts

cream of mushroom soup (click for recipe!)

milk ((use soup can to measure))

lb. approx. 3 inches Velveeta, cubed

cheddar cheese

Cook broccoli according to directions and drain.

Cook rice in 1 cup water (by instruction)

Add all ingredients together (except shredded cheese) and mix well. Sprinkle with shredded cheese.

Bake at 350 degrees for 30-45 minutes or until hot and bubbly.

Enjoy

Make this vibrant green rice recipe with poblanos and cilantro as a flavorful dish to enjoy alongside your favorite Mexican-inspired foods!

Arroz Verde (Mexican Green Rice)

butter

poblano pepper (2 large peppers, seeded)

onion

cilantro (finely chopped)

garlic (minced)

cumin

salt

rice

vegetable broth

Chop all the fresh produce. Make sure to remove the seeds from the poblano peppers before dicing. You can chop the entire bunch of cilantro, including the stems. (Be sure to chop it finely.)

Set a medium saucepot over medium heat. Add the butter, diced poblano peppers, onion, cilantro, and garlic. Sauté for 5 to 8 minutes, until the onions and peppers are soft.

Stir in the ground cumin, salt, and rice. Stir well so that all the grains of rice are coated with butter and seasoning.

Pour in the vegetable broth. Stir, then cover the pot with a tightly fitting lid and simmer for 15-17 minutes. Do not stir again, and do not repeatedly lift the lid.

The rice is done when it looks dry and fluffy on top and there are vent holes covering the surface of the rice.

Remove the pot from heat, keep it covered, and let it steam another 5 minutes. Then fluff and serve warm.

This Mexican Green Rice recipe is perfect for tacos, burritos, bowls and more! It&#039;s incredibly easy to make, flavorful and can easily be made vegan.

Mexican Green Rice (Arroz Verde)

white jasmine rice

broth

olive oil

cilantro

spinach

serrano peppers*

white onion

garlic

lime juice

add ingredients to blender

Add the chopped onion, cilantro, spinach, garlic, salt, lime juice, diced serrano peppers* and 1/2 cup worth of broth to a blender or food processor.

blend

toast rice

Heat the olive oil in a large pot or dutch oven. Add in the rice and toast for 2-3 minutes. This helps bring out lots of flavor.

cook rice

Add the cilantro mixture and the rest of the broth to the rice. Stir well, then bring to a boil and reduce heat to low. Cover and let simmer on low heat for 15 minutes or until the rice is cooked.

fluff with fork

Remove from the heat and let sit, covered, to finish cooking for about 10-15 minutes. Fluff with a fork and sprinkle on top extra chopped cilantro and red pepper flakes.

Bringing a little heat! I used a full Serrano pepper with all the seeds🙌🔥. This rice is so flavorful, and unique compared to a common Spanish rice, or plain rice. I like its earthier flavor as it brings the taste of the taco up a notch! Definitely will make this again. Thanks!

So good! This is super easy, and delicious. This is the second time I’m making it. It’s a hit. Thank you!

Very tasty! Made exactly as the recipe suggested. I used one seeded Serrano pepper. Served with Oh She Glows enchiladas.

Amazing 👏 rice.  I tried this recipe and my family loved it.  Will definitely do it again

This rice is delicious! Will definitely be making this again!

Fluffy, fast white rice infused with green broth made from herbs and peppers! Just 7 ingredients and simple methods required + fluffy rice cooking tips!

How to Make Green Rice

Tbsp avocado oil

garlic, skins removed and minced

sea salt

jalapeño pepper, seeds

cilantro, large stems removed ((as recipe is written, about 1 large bundle))

tsp sea salt

Cilantro

Lime wedges

Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.

To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.

Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender&nbsp;— 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.&nbsp;

Slowly add the green mix from the blender to the pan and stir to fully combine&nbsp;— it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute&nbsp;— this will help prevent mushy rice.

Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

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Top 4 green rice recipes from across the web

The most viewed green rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Cheese Rice Casserole (Gre...

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The most viewed green rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine