MEXICAN GREEN RICE(VEGETARIAN)
Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
Provided by Sharon123
Categories Long Grain Rice
Time 50m
Yield 3-4
Number Of Ingredients 12
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.
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Jess Barlow
[email protected]This recipe was a disaster! The rice was mushy and the green sauce was too spicy. I would not recommend this recipe to anyone.
Sack Man
[email protected]I found this recipe to be a bit bland. I think it could use some more seasoning.
Mduduzi Mnxasana
[email protected]This dish is a bit spicy for my taste, but I still enjoyed it. I think next time I'll use a milder poblano pepper.
Health Tips
[email protected]I'm not a vegetarian, but I really enjoyed this dish. It's a great way to get your daily dose of vegetables.
Ian Lewis
[email protected]This recipe is a great way to use up leftover rice. I had some leftover brown rice from last night's dinner, and it worked perfectly in this dish.
Diya Shrestha
[email protected]The flavors in this dish are amazing! The cilantro and poblano peppers give it a nice kick, and the zucchini adds a touch of sweetness.
MD rasel hossain MD rasel hossain
[email protected]I love the vibrant green color of this rice! It's so festive and perfect for Cinco de Mayo or any other Mexican-themed party.
Aryan Arain
[email protected]This is a great recipe for a quick and easy weeknight meal. The rice cooks up in just 20 minutes, and the green sauce is simple to make. I served it with black beans and avocado, and it was delicious!
Love Papa
[email protected]I tried this recipe last night and it was a hit with my family! The rice was fluffy and flavorful, and the green sauce was the perfect complement. I'll definitely be making this again.
Siri Mara
[email protected]This Mexican Green Rice is a delightful vegetarian dish that's easy to make and packed with flavor. The combination of cilantro, poblano peppers, and zucchini gives it a vibrant green color and a delicious taste.