Best Mexican Green Ricevegetarian Recipes

Mexican Green Rice(Vegetarian) image

Provided by Sharon123

Time 50m

Yield 3-4

Number Of Ingredients 12

2 cups vegetable stock (or water)
1 celery rib, finely chopped
1/2 white onion, chopped
2 garlic cloves, chopped
1/2 cup fresh parsley leaves, large stems removed
1 tablespoon fresh oregano (or 1/2 tsp. dried)
5 tablespoons fresh cilantro, coarsely chopped
salt
1 tablespoon olive oil
1 cup long grain brown rice (or white rice)
3 anaheim green chilies, roasted (or New Mexican chiles)
5 mint leaves, chopped

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.

Vegetarian Mexican Rice image

Provided by ginger

Time 50m

Yield 8

Number Of Ingredients 11

3 tablespoons vegetable oil
⅔ cup diced onion
1 ½ cups uncooked white rice
1 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ (8 ounce) cans tomato sauce
2 teaspoons salt
1 clove garlic, minced
⅛ teaspoon powdered saffron
3 cups water

Steps:

In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Nutrition Facts : Calories 199 calories, Carbohydrate 33.8 g, Fat 5.6 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 809.4 mg, Sugar 2.9 g

Mexican Green Rice (Vegan) image

Provided by the80srule

Time 50m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

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)

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.