It doesn’t get more Gullah-Geechie than this dish! You know I’ve got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 3 tablespoons vegetable oil
- 2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken stock
- Miss Brown’s House Seasoning, recipe follows
- 1 tablespoon unsalted butter
- 1 large sweet onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup finely chopped collard greens
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 269 mg |
Reviews
This is delicious!! I used spinach because I had it, which didn’t have near the flavor collards would, but it was still amazing! Used brown rice and toasted/cooked it in the instant pot, and made everything else per the directions. I can’t wait to make it again with the bitter greens, it’s a keeper!!
Do you cook the rice first?
Writing this review because I just can’t get enough of this Collard Green Rice. Friends stop by to get some when I make which has become weekly. Every Sunday I make it as an addition to my dinner and lunches for the week. I would love to come and cook next to you to learn more delicious dishes as well as add to my collection.
New family favorite to add to the rotation!
I just made this rice and it is amazing!!! I would give 10 stars if I could.
This recipe is so easy to make and is so so good.
Delicious
Excellent flavored rice dish! We served it with barbecued chicken and everyone loved it. Plan on serving this often.
I made this and thought it was scrumptious. I had it on the side off the West African Peanut Stew and then just by itself. Each time I loved it!!!!
I made this recipe and my family loved it. They asked me too make it again to night for dinner!!!