Green Rice

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  • 2 cups spinach
  • 1/2 bunch coriander leaves
  • 1 small onion diced
  • 1 garlic, finely chopped
  • 1 green chilli chopped and seeded
  • 200g long grain rice
  • 300ml water/vegetable stock
  • Salt to taste
  • 1 spring onion finely chopped
  • Olive oil
  • 2 green capsicums roasted, peeled and seeded


Wash the rice in cold water until the water runs clear. Sauté the onion and garlic in a little oil until soft. Puree the spinach, capsicum, chilli and coriander and then add to the onions. Add the rice, and stock, season to taste, cover and cook over a low heat for about 20mins until the liquid has been absorbed. Turn off the heat and allow to steam for a further 10-15mins. Sprinkle with chopped spring onion, coriander and wedge of lemon or lime to serve.