Mexican Green Rice Vegan
Brighten up your table with this vibrant and flavor-packed Mexican Green Rice (Vegan) recipe! This wholesome dish combines fluffy long-grain white rice with a nutrient-rich blend of fresh spinach, cilantro, parsley, and creamy avocado, creating a stunning emerald green hue. A touch of jalapeño and garlic adds a zesty kick, while freshly squeezed lime juice enhances its refreshing flavor profile. Perfectly cooked in vegetable broth for extra savoriness, this vegan green rice is not only easy to make in under 40 minutes but is also incredibly versatile. Serve it as a colorful side dish or use it as a flavorful base for tacos, burrito bowls, or plant-based feasts. Packed with nutrients, bold flavors, and an irresistible aroma, this recipe is a must-try for any lover of Mexican cuisine!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 cup fresh spinach leaves
- 1 cup fresh cilantro
- 0.5 cup fresh parsley
- 1 jalapeño (seeded and chopped)
- 1 avocado (ripe)
- 2 garlic cloves
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon olive oil
- 0.5 white onion (finely chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a blender, combine the spinach, cilantro, parsley, jalapeño, avocado, garlic, lime juice, and 1 cup of vegetable broth. Blend until smooth and set aside.
Heat the olive oil in a medium-sized pot over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the rinsed rice and toast it for 2-3 minutes, stirring frequently, until the rice begins to turn golden in color.
Pour the blended green herb mixture into the pot with the rice. Stir well to coat the rice evenly.
Add the remaining 1 cup of vegetable broth, salt, and pepper to the pot. Stir to combine.
Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice has absorbed all the liquid and is tender.
Remove the pot from heat and let it sit, covered, for 5 minutes to steam.
Fluff the rice with a fork, taste for seasoning, and adjust with additional salt or lime juice if needed.
Serve warm as a side dish or as a base for tacos, burritos, or grain bowls. Enjoy!
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 11.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
