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 jalapeno 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.

Green Vegetable Rice

Serves 4 to 6

Note: Wear rubber gloves when working with chiles, and wash the cutting surface and knife immediately afterward.

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 (see note)

1/4 cup chopped celery leaves

2 medium cloves garlic, minced

1 3/4 cups chicken stock

1/2 teaspoon salt

1/2 cup spinach leaves, stems removed

2 tablespoons finely chopped parsley

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. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.