I could eat this green rice at every meal, a hundred different ways. It's fluffy, flavorful, so pleasantly spicy, and loaded with green goodness. My favorite way to eat this currently is in epic bowls (more on that below!) and it's one of those recipes where I'm thinking about how excited I am to eat the leftovers from just about the moment I wake up. It's that good!
My Current Favorite Combo: Green rice + chicken skewers (coming soon!) and creamy corn (all this is pictured above)
A Really Good Brunch Bowl: Green rice + black beans and a fried egg (perfectly fast for a WFH meal situation)
Air Fryer Chicken or Salmon Bowl: Green rice + Air Fryer Chicken or Salmon (the sweetness of the rub on both of them is SO GOOD here)
Tips and Swaps You Might Need
If You Don't Like Cilantro: Parsley or chives would be great, and I think basil could be really delicious, too, if you want to take the flavor in a totally different direction.
If You Love Leftovers: This keeps really well for 3-5 days! Make sure to get it in the fridge promptly after it cools to keep it on the up-and-up for food safety.
If You're Sensitive to Spice: I really enjoy the spiciness of this rice but if you'd rather avoid it, I would either use half a serrano pepper or omit the serrano altogether. You could also try a different pepper like a jalapeño (ribs and seeds removed – can still be somewhat spicy), a roasted poblano, or a can of diced green chiles.
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