Take your plain ol’ white rice up a few notches with some nutritious green veggies. More flavor, more color, more YUM!
Prep Time:10 minutes
Cook Time:3 minutes
Total Time:20 minutes
Yield:3 cups 1x
For the Rice
1 cup long grain white rice (I like basmati)
1 1/4 cup low-sodium chicken broth
½ teaspoon salt
½ tablespoon butter
For the Greens
6 ounces fresh spinach leaves
2 green onions coarsely chopped
1 jalapeno, seeds and ribs removed (or leave them in for spicy rice)
small handful of cilantro
juice of 1 lime
Add rice, chicken broth, salt, and butter to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes.
While the rice is cooking, place spinach leaves, green onions, jalapeño, cilantro, and lime juice in the bowl of a food processor and pulse until mixture is finely minced, almost like a paste. Could also use a blender, but you may need to scrape it down a few times.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
Fluff the rice with a fork. Add green mixture and gently stir to combine. Serve immediately.
Freeze any extra rice in resealable freezer bags. I love having it on hand for quick rice bowl dinners and fried rice.
Double ingredients if needed. I’ve never tried tripling it.
Keywords: Vegetable side dish, easy rice, pressure cooker