Mexican Green Rice (Vegan) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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! 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.
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