Mexican · Dinner
Green Rice with Herbs
Mexican green rice built on white rice simmered in a pureed base of poblano, spinach, cilantro, parsley, and onion, finished with butter and scattered queso fresco. Bright, herbaceous, and lightly savoury, served alongside black beans or as a side to grilled vegetables or eggs.
$3
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
364Calories
7.6gProtein
9.1gFat
62.8gCarbs
3.2gSugar
3.8gFiber
895mgSodium
21mgChol
4.2gSat Fat
385mgPotassium
140mgCalcium
2.5mgIron
0.1mcgVitamin B12
35mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Roughly chop the poblano, onion, and garlic; combine with spinach, cilantro, parsley, and vegetable stock in a blender. Blitz 30–45 seconds until smooth.
2
Sauté
Heat olive oil in a small saucepan over medium heat 1 minute. Add uncooked rice and stir 2 minutes until grains turn opaque and smell lightly toasted.
3
Simmer
Pour the green puree and salt into the saucepan. Bring to a boil over medium-high heat, then cover, reduce to low, and simmer 18 minutes until liquid is absorbed.
4
Rest
Remove from heat and let covered off heat 5 minutes until grains firm and separate easily when fluffed.
5
Finish
Fluff rice with a fork, folding in butter until it melts and coats the grains.
6
Plate
Spoon rice onto a plate and scatter queso fresco over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g3/4 cup white rice, uncooked
- 11 poblano pepper
- 2 cup60g baby spinach
- 1/2 cup20g cilantro leaves, loosely packed
- 2 tbsp6g parsley, loosely packed
- 11 small onion
- 2 clove2 clove garlic
- 1 1/3 cup320ml vegetable stock
- 2 tsp2 tsp olive oil
- 1 tbsp14g butter
- 2 tbsp20g queso fresco, crumbled
- 1/2 tsp1/2 tsp salt
