Green Rice: The Oh-So-Versatile Side Dish

Just in time for the wearin’ o’ the green on St. Patrick’s Day, here’s another family favorite recipe.

The name “Green Rice” derives from the addition of green onions, green pepper, and parsley. It is so moist and tasty that it doesn’t need gravy or sauce, so it makes a wonderful and colorful accompaniment to any kind of meat or seafood.

Serves 6

3/4 cup thinly sliced green onions
3 tablespoons salad oil
1 cup uncooked regular rice
1/2 cup chopped green pepper
1/4 cup chopped parsley
2 cups hot chicken stock
1 teaspoon salt
1/4 teaspoon pepper

Cook onion (use tops as well as white part) in salad oil until soft but not brown. Add remaining ingredients. Pour into a 1-1/2 quart baking pan and cover with a tight lid or foil. Bake at 350° for 30 minutes or until rice is tender. Toss lightly with a fork before serving.

NOTE 1: I have also made this in my rice cooker — I cook the onions first and then add all the ingredients to the rice cooker and cook as directed.  

NOTE 2: I use Uncle Ben’s Converted Rice, but other types of rice would vary this dish nicely.