If something is green, do you automatically assume it’s healthy? Well with this dish, you’re RIGHT! Brown rice combines with a luscious, light, herbaceous sauce to create the perfect side dish for any occasion. Featuring cilantro, lime, poblano and a touch of coconut milk, this Spring Green Rice with Peas goes great paired with either Mexican or Thai food — or, heck, eat it on its own and call it a day.

The spice is quite mild, but if you want to bring the heat, I’d suggest substituting the poblano for a couple of jalapeños. If you’re not a fan of coconut, nix the milk and go for a vegan salsa verde (from a jar) or even vegetable broth instead. You also don’t have to add the ginger powder, but it gives the rice a subtle note of complexity.

Spring Green Rice with Peas is guaranteed to be your go-to side dish in the coming months!

INGREDIENTS

• 1 poblano pepper, de-seeded and ribs removed, roughly chopped

• 1 large handful of fresh spinach

• 1/2 bunch fresh cilantro, roughly chopped (stems are okay)

• 1/2 bunch green onions, roughly chops (remove the roots)

• 3 cloves garlic, peeled & roughly chopped

• 1 t. ginger powder

• 3/4 c. light coconut milk

• Juice of one lime

• Drizzle of olive oil

• Salt & pepper to taste

• 1 1/2 c. uncooked brown rice

• 10 oz. frozen peas

STEPS

1) Preheat the oven to 350 degrees. Bring 8 cups of lightly salted water to a boil. Once the water is boiling, pour in the dry rice and stir well. Partially cover with a tight-fitting lid and reduce heat to medium-high. Cook for 30 minutes.

2) After 30 minutes, drain the rice, return it to the pot and cover with the lid. Let the rice sit for at least 30 more minutes and allow the steam to continue to cook the rice. Uncover the rice and fluff with a fork.

3) Add the poblano, spinach, cilantro, green onions, garlic, ginger powder, salt, pepper, lime juice, olive oil and coconut milk to a food processor and blend until smooth. Pour the green sauce into the pot with the rice.

4) Cook the peas according to package directions. Drain the peas, then pour them into the pot with the rice and sauce. Toss well to combine.

5) Pour the rice/peas mixture into a 9 in. round pie dish or square dish. Cook in the oven, uncovered, for 5 minutes. Remove and serve immediately.