Sneak green vegetables into rice dish

Celery leaves, spinach, parsley and mild green chiles can green up simple white rice. Add white beans to make this a main dish. Photo by Marco Verch

By Diane Rossen Worthington
Posted on May 29, 2026

This is a standby recipe in my culinary rotation. Celery leaves, spinach, parsley and mild green chiles lend a fresh and slightly spicy touch to white rice. Long-grain rice stays fluffy after it is cooked and doesn’t clump together.

You can use this as a template and add cilantro and a touch of tomatillo sauce for additional punch to this recipe.

Or increase the spiciness of this dish by replacing simple Anaheim green chiles with poblano, serrano or jalapeño peppers. If you are short on time, use canned, roasted mild chiles.

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. Or add white beans to make it a main course.

Green Vegetable Rice

Serves 4 to 6

Ingredients

1 tablespoon oil

3 tablespoons unsalted butter, divided

1 medium onion, finely chopped

1 cup long-grain white rice

1 tablespoon finely chopped fresh California chiles, Anaheim (Note: Wear rubber gloves when working with chiles, and wash the cutting surface and knife immediately afterward.)

¼ cup chopped celery leaves

2 medium cloves garlic, minced

1 ¾ cups chicken stock

½ teaspoon salt

½ cup spinach leaves, stems removed

2 tablespoons finely chopped parsley

Directions

1. In a medium skillet or saute pan, heat oil and 1 tablespoon butter. Add onion and saute over low heat, stirring occasionally, until lightly browned, about 10 minutes. Add rice and cook, stirring occasionally, until lightly browned.

2. Stir in chiles, celery leaves, and garlic. Pour in stock and add salt. Bring to boil, cover, reduce heat and simmer over low heat 15 minutes.

3. Thoroughly rinse spinach leaves and chop them. Using a two-pronged fork, carefully stir spinach into rice. Cover and continue to simmer about 5 minutes or until rice is tender. Remove from heat. Let stand 10 minutes.

4. Stir in remaining 2 tablespoons butter and parsley and taste for seasoning. Serve immediately.

Advance preparation: This dish may be kept up to two hours at room temperature. Reheat carefully in the top part of a double boiler above hot water over medium heat for 10 minutes.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including Seriously Simple Parties, and a James Beard Award-winning radio show host. Contact her at seriouslysimple.com.