This is a standby recipe in my culinary rotation. Long-grain rice stays fluffy after it is cooked and doesn’t clump together. Celery leaves, spinach, parsley, and mild green chiles lend a fresh and slightly spicy touch to white rice. You can up the spiciness of this by replacing simple Anaheim green chilies with poblano, serrano, or jalapeño peppers. If you are short on time, use canned roasted mild chiles.
You can use this as a template and add cilantro and a touch of tomatillo sauce for additional punch to this recipe. Start with this recipe and then improvise. Sometimes I change it up with different flavor profiles. How about different spices for Italian, Indian, Persian, Asian, or Middle Eastern flavor variations? It’s fun to try different cultural tastes. Any of these rices make delicious side dishes.
