Mexican Green Rice

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12 users rated this recipe an average rating of 4.0
Makes:
3 servings
Prep:
20 mins
Cook:
20 mins
Stand:
5 mins
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Mexican Green Rice

Ingredients
1
tablespoon vegetable oil
1/2
cup chopped onion (1 medium)
2
1/2
teaspoon kosher salt
1
cup reduced-sodium chicken broth or vegetable broth
3/4
cup Spicy Salsa Verde or purchased green salsa
1
cup long grain white rice
1/2
cup finely snipped fresh cilantro

Directions

  1. In a medium saucepan, heat oil over medium-high heat. Add onion, garlic, and salt; cook about 2 minutes or until onion is tender. Stir in broth and Spicy Salsa Verde; bring to boiling. Stir in uncooked rice; reduce heat. Simmer, covered, for 20 to 30 minutes or until tender.
  2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with a fork.

Spicy Salsa Verde

Ingredients

2
cups chopped peeled tomatillos (about 5)
2
peeled and seeded avocados
1
cup snipped fresh cilantro leaves
1/2
cup chopped onion (1 medium)
1
seeded and chopped fresh jalapeno chile pepper
1/2
water
1/3
lime juice
1/4
teaspoon salt

Directions

  1. In a food processor, combine chopped peeled tomatillos, peeled and seeded avocados, snipped fresh cilantro leaves, chopped onion, and seeded and chopped fresh jalapeno chile pepper. Cover and pulse with several on/off turns until all ingredients are finely chopped. Transfer to a medium bowl. Stir in water, lime juice, sugar, and teaspoon salt. Cover and chill for 2 hours to 3 days.

Nutrition Facts

(Mexican Green Rice)
    Per serving:
  • 143 kcal cal.,
  • 3 g fat
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 242 mg sodium,
  • 25 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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