New This Month

Spicy Green Rice

The rice gets its color from chopped cilantro and poblano chiles.

  • Servings: 8

Photography: Victoria Pearson

Source: Martha Stewart Living, July 2002


  • 2 tablespoons vegetable or olive oil
  • 1 white onion, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 2 1/2 cups homemade or low-sodium canned chicken or vegetable stock, or water
  • 1/2 cup finely chopped fresh cilantro
  • 1 poblano chile, seeded and finely chopped
  • Coarse salt and freshly ground pepper


  1. Heat oil in a large saucepan over medium heat. Add onion; cook until it is soft and translucent, about 8 minutes. Add garlic; cook 2 minutes. Add rice, and stir to coat. Add stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes.

  2. Turn off heat; let stand, covered, until liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in cilantro and poblano. Season with salt and pepper. Serve hot.

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