Best Mexican Green Rice Vegan Recipes

HOW TO MAKE GREEN RICE

Steps:

• Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
• To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
• Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender - 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
• Slowly add the green mix from the blender to the pan and stir to fully combine - it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute - this will help prevent mushy rice.
• Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.

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 (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.

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.