Mexican Green Rice
A spicy Mexican rice side dish consisting of white rice lightly toasted then cooked with fresh spinach, onion, garlic, cilantro, and serrano pepper.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 1 packed cup fresh baby spinach
- 1/2 packed cup fresh cilantro
- 1/2 yellow onion, roughly chopped
- 1 serrano pepper, roughly chopped
- 1 garlic clove, peeled and roughly chopped
- 1 TBSP olive oil
- 1 cup uncooked jasmine rice
- salt & pepper
- 1 1/2 cups vegetable broth
Cool Tools For Your Kitchen
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Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Deiss LUX Durable TPU Cutting Boards - SEE ON AMAZON
Empanada/Dumpling Maker Set - SEE ON AMAZON
All Day Favorites - A YepRecipes Cookbook - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE MORE
Directions
- Add the spinach, cilantro, onion, serrano, and garlic to a food processor blender and blend until everything is finely chopped and a paste is formed.
- Heat the oil in a medium size saucepan over medium heat. Add the rice and cook, while continuously stirring, until rice is lightly toasted, about 4 minutes.
- Stir the green paste from the blender in with the rice and cook for 30 seconds while stirring.
- Stir in the vegetable broth and 1/4 tsp salt and bring to a boil.
- Place a lid on the pan and reduce the heat to low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID DURING THIS TIME.
- Turn off the heat, KEEP THE LID ON, and let sit for 15 more minutes.
- Remove the lid and fluff rice with a fork. Season with salt & pepper if needed.
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