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Nutrition Facts
Serving Size 1 (101g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 253
Calories from Fat 63		(25%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 177mg		5%
Total Carbohydrate 43.0g		14%
	Dietary Fiber 1.4g	5%
	Sugars 2.1g
Protein 4.0g		8%
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Mexican Green Rice (Vegan)

Recipe #396076 | 50 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Oct 23, 2009

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!

SERVES 4 , 2 cups (change servings and units)

Ingredients

1 cup rice (preferably long-grain yellow)
2 tablespoons olive oil (I think canola oil would work too. Recipe originally called for 2 tbsp lard)
1/2 small onion, finely chopped
3 poblano chiles
1 3/4 cups vegetable broth
1/4 cup cilantro leaf, finely chopped
2 teaspoons lime juice
salt, to taste (I used 1/4 tsp sea salt)

Directions

1
De-vein poblanos, puree in a blender or food processor with 1/4 cup water, and strain.
2
Soak the rice in boiling water for 15 minutes. Drain and rinse it in.
3
cold water; drain very well.
4
Sautee the rice in hot oil for a minute or so.
5
Add the onion. When the rice sounds like sand as it is stirred, add the pureed chiles and continue to cook until thickened.
6
Add the broth, cilantro, lime juice, and salt (to taste).
7
When the liquid comes to a boil, cover, lower heat, and simmer until tender, about 20 minutes.