• 2
  • 1
    avocado oil
  • 1
    poblano pepper, stem removed and roughly chopped (150 grams)
  • 1
    jalapeno pepper, stem removed and roughly chopped (remove seeds for less spicy)
  • 12
    chopped onion (60 grams)
  • 2
    cloves garlic (Pantry Friendly: 2 tsp. garlic powder)
  • 1
    packed cilantro (Pantry Friendly: 2 Tbsp. dried cilantro or 1 tsp. coriander)
  • 12
    packed parsley (Pantry Friendly: 2 Tbsp. dried parsley)
  • 1 34
    vegetable broth
  • salt and pepper, to taste
  • for serving: lime juice, chopped cilantro

Nutrition Facts

Serving Size: 1 cup
Serves: 3
Amount Per Serving
Calories: 290
% Daily Value*
Total Fat: 3.5g 4%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 620mg 27%
Total Carbohydrate: 58g 21%
Dietary Fiber: 4g 14%
Sugars: 2g 4%
Protein: 7g 14%


  1. Heat a large heavy bottomed pot with a lid over medium heat. Add avocado oil and let it get hot. Once hot, add the rice, mix to combine with the oil, and toast for 10 minutes, stirring occasionally. Rice will be toasted when fragrant and pieces are slightly browned.
  2. Make the green pepper and herb puree. Add poblano, jalapeno, onion, garlic, cilantro, parsley, salt and pepper, and about 1/4 of the measured the broth into a high powered blender and blend until smooth and no chunks remain.
  3. Once rice is toasted, add the rest of the broth and the green mixture from blender and mix well. Bring to a boil. Once boiling, stir well to combine, turn down heat to low, and cover with the lid. Let cook for 15-17 minutes without removing the lid. Turn off heat and let rice rest for an additional 15 minutes with the lid on to absorb any excess moisture.
  4. Open the lid and mix well to incorporate the green purée that is sitting on the top. Fluff with a fork and season with salt if needed. Serve with lime juice and chopped cilantro if desired. Enjoy!