Mexican · Dinner
Green Rice with Herbs (GLP-1)
Green rice built on white rice folded through a puree of tomatillo, poblano, spinach, cilantro and lime, layered with black beans and pan-crisped tofu for a protein-forward, fiber-rich bowl. Cotija and pumpkin seeds finish the plate.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
392Calories
36.1gProtein
13.4gFat
42.8gCarbs
5.2gSugar
11.6gFiber
610mgSodium
13mgChol
3.6gSat Fat
980mgPotassium
320mgCalcium
5.4mgIron
0.2mcgVitamin B12
38mgVitamin C
vegetarian
high-fiber
gluten-free
protein-rich
low-calorie
low-cholesterol
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes, then cut into 1/2-inch cubes. Husk and roughly chop tomatillo and poblano pepper. Chop onion and cilantro leaves. Gather all ingredients.
2
Sear
Heat olive oil in a nonstick skillet over medium-high; cook tofu cubes 5–6 minutes, turning occasionally, until golden and crispy at the edges.
3
Simmer
Blend tomatillo, poblano, cilantro, garlic, onion and lime juice with 2 tablespoons water until smooth. Pour into skillet, stir in cumin and salt, simmer 4–5 minutes over medium-low heat until thickened.
4
Plate
Fold in cooked rice, black beans and spinach until heated through. Spoon into a bowl, top with cotija cheese and pumpkin seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g firm tofu
- 2/3 cup130g white rice, cooked
- 2/3 cup120g black beans, cooked
- 44 medium (150g) tomatillo
- 11 poblano pepper (100g)
- 1/2 cup20g cilantro leaves, packed
- 2 clove2 clove garlic
- 4 tbsp16g white onion
- 2 tbsp30ml lime juice
- 1 cup30g baby spinach
- 2 tsp10ml olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 2 tbsp16g cotija cheese, crumbled
- 2 tsp6g pumpkin seeds
