Mexican · Dinner
Green Rice with Herbs (Low-Calorie)
Mexican-style green rice built on white rice simmered with a puree of poblano, cilantro, parsley, and spinach, brightened with lime and finished with a light scatter of cotija. Cooking rice in the herb puree instead of oil-heavy sofrito keeps the dish vegetable-forward and light while preserving its color and fresh, herbal core flavor.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
365Calories
9.8gProtein
5.9gFat
67.2gCarbs
3.6gSugar
4.2gFiber
545mgSodium
10mgChol
2.1gSat Fat
520mgPotassium
165mgCalcium
2.8mgIron
0.1mcgVitamin B12
48mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse the white rice in a fine sieve under cold running water until the water runs clear, then drain well.
2
Blitz
In a blender, combine the poblano pepper, cilantro, parsley, spinach, garlic, onion, and vegetable stock; blend on high until fully smooth and vivid green.
3
Simmer
Warm the olive oil in a small saucepan over medium heat, add the drained rice, and stir 1 minute until glossy, then pour in the green puree, add salt, and simmer covered on low 15-18 minutes until liquid absorbs and rice is tender.
4
Plate
Fluff the rice with a fork, stir in the lime juice, transfer to a bowl, and scatter the cotija over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup240g uncooked white rice
- 11 poblano pepper
- 1/2 cup20g fresh cilantro leaves, packed
- 4 tbsp10g fresh parsley leaves, packed
- 1 cup30g baby spinach leaves
- 2 clove2 clove garlic
- 4 tbsp40g white onion
- 1 1/2 cup360ml vegetable stock, low-sodium
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp lime juice
- 2 tbsp14g cotija cheese, finely crumbled
- salt to taste
