Mexican Green Rice Vegetarian Recipes

MEXICAN GREEN RICE

Steps:

• Roast the poblano peppers in the oven for 20-25 minutes. You can flip them over halfway through the roasting period if you want.
• De-stem and de-seed the poblanos. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Combine well.
• Add a dollop of oil to a saucepan over medium heat. Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly. This should only take a couple minutes so keep an eye on it to prevent burning.
• Add the blender puree to the rice and cook for a couple minutes, stirring regularly. Add 2 cups of stock and 1/2 teaspoon of salt. Stir well, bring to a boil, then reduce heat to a simmer and let cook until all of the liquid is absorbed, approximately 15-20 minutes.
• Remove from heat. Give a stir and cover the rice, letting it sit in its own steam for a few minutes.
• Take a final taste for salt level, adding more if necessary. Serve immediately and store leftovers in an airtight container in the fridge.

VEGETARIAN MEXICAN RICE

Steps:

• In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
• Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

MEXICAN GREEN RICE

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!

MEXICAN GREEN RICE(VEGETARIAN)

Steps:

• Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
• Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
• Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
• Variation with Peas:.
• Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.

MEXICAN GREEN RICE (VEGAN)

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.