Green Rice from Vegan Mexico by Jason WyrickGreen Rice, or arroz verde, is a refreshing, herbaceous alternative to Mexican red rice. It’s ideal on a hot day as a great side for lighter dishes. If you want to kick up the heat level, add a couple fresh serrano chiles. Serve with sliced avocado and lime wedges and a bowl of seasoned black beans for the perfect lunch.

Green Rice

Arroz Verde

Makes 4 cups

Ingredients

  • 2 poblano chiles, roasted
  • 1 small white onion, coarsely chopped
  • 4 bunches cilantro, stems included (3 cups, roughly chopped)
  • 1/2 cup coarsely chopped fresh epazote, optional
  • 3 cloves garlic
  • 3 cups vegetable broth, divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 cups medium-grain brown rice

Preparation

  1. In a blender or food processor, purée the poblanos, onion, cilantro, epazote (if using), garlic, 1 1/2 cups of the broth, and salt. Add the remaining 1 1/2 cups broth and blend well. Set the sauce aside.
  2. In a medium saucepan, heat the oil over medium heat. Add the rice and toast it for 5 to 7 minutes, slowly stirring. Add the sauce and bring the mixture to a boil. Cover the pan, reduce the heat to low, and cook for 20 minutes.

 

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Recipe from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.

 

Printable Green Rice recipe:

Green Rice
Author: 
Serves: 4 cups
 
Ingredients
  • 2 poblano chiles, roasted
  • 1 small white onion, coarsely chopped
  • 4 bunches cilantro, stems included (3 cups, roughly chopped)
  • ½ cup coarsely chopped fresh epazote, optional
  • 3 cloves garlic
  • 3 cups vegetable broth, divided
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1½ cups medium-grain brown rice
Instructions
  1. In a blender or food processor, purée the poblanos, onion, cilantro, epazote (if using), garlic, 1½ cups of the broth, and salt. Add the remaining 1½ cups broth and blend well. Set the sauce aside.
  2. In a medium saucepan, heat the oil over medium heat. Add the rice and toast it for 5 to 7 minutes, slowly stirring. Add the sauce and bring the mixture to a boil. Cover the pan, reduce the heat to low, and cook for 20 minutes.
Notes
From Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission Vegan Heritage Press.

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