Mexican Green Rice
This Mexican green rice, Arroz Verde, is fresh and flavorful with cilantro, spinach, green chili peppers and lime, and it fits perfectly into any Mexican meal. Vegan, soy-free, nut-free and gluten-free recipe.
Servings: 8
Calories: 190kcal
Ingredients
- 2 cups basmati rice (or any long grain rice)
- 1 packed cup cilantro (roughly chopped)
- 1 ½ cups spinach (frozen is fine, thaw before using)
- 2-3 green chili peppers (like serrano or jalapeno)
- 1 medium onion (coarsely chopped)
- 4 cloves garlic (coarsely chopped)
- Juice of 1 lime
- 1 teaspoon avocado oil or any neutral oil
- Salt to taste
- 3 ½ cups vegetable stock (or water)
Instructions
- Place the rice in a colander and hold it under running water until the water runs fairly clear. Set aside.
- Place the spinach, cilantro, green chili peppers, garlic, onions and lime juice in a blender and blitz into a smooth paste. You shouldn't need any water, but if you do, add a tablespoon at a time to keep the blades running.
- Heat the oil in a large saucepan. Add the rice and toast it, stirring frequently, until the grains start to turn opaque.
- Add the blended spinach-cilantro, season with salt, and mix well. Add the vegetable stock or water. Taste, and add more salt if needed. The water should be slightly saltier than you'd like your rice to be.
- Bring the liquid to a boil, then cover the saucepan with a lid, turn down the heat to low, and let the rice cook, undisturbed, for 15 minutes.
- Turn off the heat. Do not open the lid but let the rice stand 10 minutes undisturbed. Then open the lid and fluff the grains with a fork.
- Serve.
Nutrition
Calories: 190kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg