4.4 from 135 votes
Mexican Green Rice
I've been making big batches of this Mexican Green Rice lately and it is such a welcome change to my kitchen! Have you tried it yet?
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 129 kcal
Course:
Appetizer
Cuisine:
Mexican , Vegetarian
Ingredients
- 1 cup rice
- 2 poblano peppers
- 10-15 prigs cilantro
- 1 handful spinach (optional)
- 1/2 small onion
- 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.
Cup of Yum
Notes
- Try to use some stock that you trust. I used this Better Vegetable Stock.
- I usually twist off and discard the bottom, thicker portion of the cilantro stems but use the upper portion of the stems that hold the leaves.
- You might need to add a couple tablespoons of stock to the blender to get the ingredients to combine.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
434mg
(18%)
Potassium
140mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
522IU
(10%)
Vitamin C
34mg
(38%)
Calcium
18mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 129
% 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.