Is It Too Much To Make a Batch Of Green Rice Every Week? <\/h2>\n\n<\/figure>\n<\/div>\nBecause that\u2019s where my heart is at. <\/p>\n
I could eat this green rice at every meal, a hundred different ways. It\u2019s fluffy, flavorful, so pleasantly spicy, and loaded with green goodness.<\/p>\n
Traditionally green rice (arroz verde) is made with lots of herbs, plus jalape\u00f1os and\/or poblanos for the heat, and is typically served as a side with Mexican or Latin American dishes.<\/p>\n
But for this green rice, the base is spinach, and the heat comes from a serrano, which creates a spicy, herbal flavor that can go so many directions. It\u2019s great with more traditional Mexican dishes, like these chicken tinga tacos<\/a>, or enchiladas verdes<\/a>, but it actually goes really well with Thai or Indian dishes (like a creamy yellow curry<\/a>, for example). I also love it with more smoky-sweet BBQ flavors, like grilled BBQ chicken! Really, really versatile.<\/p>\nAnd possibly my favorite usage? It makes for epic bowls! Like:<\/p>\n
\n![\"\"](\"https:\/\/pinchofyum.com\/amazing-green-rice?tp_image_id=96944\")
<\/figure>\n<\/div>\n\n- Green rice + chicken skewers and creamy corn (pictured, my favorite at the moment)<\/li>\n
- Green rice + black beans and a fried egg (perfect fast WFH breakfast-lunch)<\/li>\n
- Green rice + air fryer salmon<\/a> (so<\/em> good with the sweetness of that salmon rub)<\/li>\n
- Green rice + air fryer chicken<\/a> (no brainer)<\/li>\n<\/ul>\n
A word for kids: this green rice definitely packs some heat, so my daughters (3 and 5) are a \u201cno thank you\u201d on this one (or maybe that\u2019s just because it\u2019s green). But I like it so much that it\u2019s worth it to me to make this just for me and Bjork! So yummy.<\/p>\n
One of the ways I make decisions about which recipes I share here on POY is to ask myself: how much do I want to eat the leftovers?<\/em> And since I spent all morning sitting at toddler gymnastics and dreaming about what kind of bowl I would be building with my leftover green rice for lunch, I think this one makes the cut.<\/p>\n
Because that\u2019s where my heart is at. <\/p>\n
I could eat this green rice at every meal, a hundred different ways. It\u2019s fluffy, flavorful, so pleasantly spicy, and loaded with green goodness.<\/p>\n
Traditionally green rice (arroz verde) is made with lots of herbs, plus jalape\u00f1os and\/or poblanos for the heat, and is typically served as a side with Mexican or Latin American dishes.<\/p>\n
But for this green rice, the base is spinach, and the heat comes from a serrano, which creates a spicy, herbal flavor that can go so many directions. It\u2019s great with more traditional Mexican dishes, like these chicken tinga tacos<\/a>, or enchiladas verdes<\/a>, but it actually goes really well with Thai or Indian dishes (like a creamy yellow curry<\/a>, for example). I also love it with more smoky-sweet BBQ flavors, like grilled BBQ chicken! Really, really versatile.<\/p>\n And possibly my favorite usage? It makes for epic bowls! Like:<\/p>\n A word for kids: this green rice definitely packs some heat, so my daughters (3 and 5) are a \u201cno thank you\u201d on this one (or maybe that\u2019s just because it\u2019s green). But I like it so much that it\u2019s worth it to me to make this just for me and Bjork! So yummy.<\/p>\n One of the ways I make decisions about which recipes I share here on POY is to ask myself: how much do I want to eat the leftovers?<\/em> And since I spent all morning sitting at toddler gymnastics and dreaming about what kind of bowl I would be building with my leftover green rice for lunch, I think this one makes the cut.<\/p>\n![\"\"](\"https:\/\/pinchofyum.com\/wp-content\/uploads\/Green-Rice-in-a-Bowl-960x960.jpg)
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![\"\"](\"https:\/\/pinchofyum.com\/wp-content\/uploads\/lindsay-signature-notes.png)
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