MEXICAN GREEN RICE (VEGAN)
A colorful dish I had fun making, from a Mexican cookbook that I altered to my liking by using healthier vegan-friendly ingredients. I served it with steamed black beans and ate on tortillas with monterey jack cheese. Yummy!
Provided by the80srule
Categories Long Grain Rice
Time 50m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
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.
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Anju Avi
[email protected]This recipe is a must-try for any vegan or vegetarian. It's packed with flavor and very satisfying.
Jorge Castilleja
[email protected]I'm not sure what went wrong, but my rice turned out mushy. I think I added too much water.
MAXWELL EPHRAIM
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved it!
Shivam Nagwanshi
[email protected]I'm always looking for new vegan recipes, and this one is a keeper. It's healthy and delicious!
David Caprice
[email protected]I'm new to vegan cooking, and this recipe was a great place to start. It's simple to make and very flavorful.
X sayek
[email protected]This recipe is a little time-consuming, but it's worth the effort. The flavors are amazing!
Lea Qader
[email protected]I love the vibrant green color of this dish. It's so appetizing!
Ajaz Malik
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Rachel Mukabe
[email protected]I'm not a vegan, but I'm trying to eat more plant-based meals. This recipe is a great option because it's packed with vegetables.
Md Suhel Rana
[email protected]This recipe is a great way to use up leftover rice. I had some cooked brown rice, and it worked perfectly in this dish.
Rogelio Berbey
[email protected]I'm allergic to cilantro, so I omitted it from the recipe. The dish was still very flavorful.
Mthabiseni Magongo
[email protected]I had some trouble finding tomatillos, but I was able to substitute them with green tomatoes. The dish still turned out great!
Munawalu Kasagga
[email protected]This dish was a little bland for my taste. I would add more spices next time.
Levi gaming
[email protected]This was my first time making Mexican green rice, and it was a success! The instructions were clear and easy to follow, and the dish turned out delicious.
Mahjab Fahim
[email protected]I've made this recipe several times, and it's always a winner. My family loves it!
Khan 123 lofar
[email protected]Followed the recipe exactly, and it turned out great! The rice was perfectly cooked, and the sauce was flavorful and creamy.
Sk Somrat
[email protected]Easy to make and delicious! I added some extra spice, and it was perfect.
Araz Zaxoy
[email protected]I'm not vegan, but I really enjoyed this dish. The rice was fluffy and flavorful, and the vegetables were cooked perfectly.
Kaihan Bakr
[email protected]This Mexican green rice was a hit at my dinner party! The flavors were incredibly well-balanced, and the rice had a lovely texture.