Mexican Green Rice
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
129 kcal
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Course
Appetizer
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Cuisine
Mexican, Vegetarian
Mexican Green Rice
Description
This Mexican Green Rice recipe starts by roasting poblano peppers to develop a smoky sweetness. The peppers are peeled, deseeded, and blended with cilantro, onion, garlic, and optionally spinach, producing a fresh green mixture that carries herbal brightness and mild heat. The rice is toasted in oil until it starts to turn golden to add nuttiness and prevent sticking during cooking.
After combining the green pepper puree with the toasted rice and stock, the mixture simmers, allowing the grains to absorb flavors and liquid fully until tender. The result is a fluffy rice with a distinct green hue and a balance of earthy and fresh herb notes.
This rice pairs well alongside grilled meats, beans, or as part of a larger Mexican meal. Using a flavorful stock enhances the final depth, and a little extra stock may be needed to get the puree to blend smoothly.
Ingredients
- 1 cup rice
- 2 poblano pepper
- 10-15 prigs cilantro
- 1 handful spinach optional
- 1/2 onion small
- 1 garlic clove
- 1.5 cups stock
- 1/2 teaspoon salt plus more to taste
- olive oil
Instructions
- Give the Poblanos a good rinse and then roast them in the oven for a half hour or so (400F).
- Once the Poblanos are roasted you can let them cool for a bit. Peel off and discard any puffy bits of skin, but don't worry about getting rid of every last bit. De-stem and de-seed the Poblanos, then add them to a blender along with: 1/2 small onion, 1 peeled garlic clove, 10-15 sprigs of cilantro, and a handful of spinach (optional). Combine well. You'll probably need to add a splash of stock to get it to combine.
- Add a glug of oil to a saucepan over medium heat. Add 1 cup of rice and cook until the rice is opaque and starting to turn golden brown, stirring regularly.
- Add the blender puree to the rice and cook for a couple minutes, stirring regularly. Add 1.5 cups of stock and 1/2 teaspoon of salt. Stir well, bring to a boil, then reduce heat to a simmer, cover, and let cook until all of the liquid is absorbed, approximately 15-20 minutes.
- Once cooked you can remove it from the heat and let it sit in its own steam for a few minutes, covered.
- Take a final taste for salt level, adding more if necessary. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. Serve immediately and store leftovers in an airtight container in the fridge.
Notes
- Select a flavorful stock to enrich the rice taste; vegetable or chicken stock both work well.
- Use mostly the tender upper cilantro stems and discard the thicker bottom parts for better texture.
- If needed, add a small amount of stock to the blender to help the green puree combine smoothly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 434mg | 18% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 34mg | 38% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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