Mexican Green Rice Vegan Recipes

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MEXICAN GREEN RICE



Mexican Green Rice image

This Mexican green rice recipe makes the perfect accompaniment for fajitas, burritos, enchiladas and more! Vegan, gluten-free, and ready in just 25 minutes!

Provided by Shivani Raja

Categories     Side Dish

Time 25m

Number Of Ingredients 10

1 ½ cups/ 270 grams White Basmati Rice (see notes for brown rice option)
½ Red Onion (roughly chopped)
1 clove Garlic
1 cup/ 40 grams Fresh Spinach
¼ cup/ 5 grams Fresh Coriander (plus extra to serve)
½ Fresh Red Chilli (or more if desired)
¼ Lime (juiced)
½ tsp Salt
¼ tsp Dried Coriander (or dhana)
¼ tsp Dried Cumin (or jeera)

Steps:

  • Add the rice to a large pot and cover with water. Use your hands to wash the rice until the water becomes opaque (this is the starch). Drain the starchy water and repeat this process until the water runs clear.
  • After the final wash cover the rice with 2.5 cups/ 650 ml water. Set the pot aside.
  • Add the onion, garlic, spinach, coriander, chilli, lime juice and spices to a blender along with 1/4 cup/ 65 ml water. Blend until smooth.
  • Add the blended mixture to the rice and water and mix with a spoon to combine.
  • Bring the pot to the boil on high heat. Once the rice has reached a rolling boil, turn the heat down to low and cover the pot with a lid. Cook for 10 minutes. During this time, don't open the lid or touch the rice - just let it do it's thing!
  • After 10 minutes remove the lid and fluff up the rice with a fork. Taste the rice - if it is still not cooked, add an additional 1/4 cup - 1/2 cup water and cook for an additional 5 minutes until the rice is soft.
  • Taste the rice and season with extra salt if desired. Serve the Mexican green rice hot with lime wedges and fresh coriander. Enjoy!

Nutrition Facts : Calories 191 kcal, ServingSize 1 serving

MEXICAN GREEN RICE (VEGAN)



Mexican Green Rice (Vegan) image

A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy!

Provided by the80srule

Categories     Long Grain Rice

Time 50m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

1 cup rice (preferably long-grain yellow)
2 tablespoons olive oil (I think canola oil would work too. Recipe originally called for 2 tbsp lard)
1/2 small onion, finely chopped
3 poblano chiles
1 3/4 cups vegetable broth
1/4 cup cilantro leaf, finely chopped
2 teaspoons lime juice
salt, to taste (I used 1/4 tsp sea salt)

Steps:

  • De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
  • Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
  • cold water; drain very well.
  • Sautee the rice in hot oil for a minute or so.
  • Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
  • Add the broth, cilantro, lime juice, and salt (to taste).
  • When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.

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