• 1 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1 green pepper, chopped
  • 1 jalapeño pepper, chopped
  • 2 Tbsp. chopped onion
  • 1 garlic clove, minced
  • 2 1/4 cups chicken stock, divided
  • 3 Tbsp. canola oil
  • 1 1/2 cups white rice
  • 1/4 tsp. salt


Place parsley, cilantro, peppers, onion, garlic and 1/2 cup of the chicken stock in a food processor. Pulse until smooth.

Heat oil in a pot on high heat. Add the rice and stir to coat all of the grains with oil. When the rice has lightly browned, add the parsley mixture. Stir for 2 minutes. Add remaining chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook on a low simmer for 15 minutes, or as long as your package of rice indicates.

After rice is cooked through, remove the pot from heat. Let sit for 20 minutes. Fluff the rice with a fork and serve warm.