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Vegetable Rice Mexicano

HealthyVegan's picture
Ingredients
  Spinach 1 Bunch (100 gm)
  Cilantro 1 Bunch (100 gm)
  Parsley 1⁄2 Bunch (50 gm)
  Jalapeno pepper 1 , seeded
  Salt 1 Pinch
  Coconut milk 1⁄2 Can (5 oz)
  Olive oil 1 Teaspoon
  Onion 1 , diced
  Garlic 2 Clove (10 gm), diced
  Long grain brown rice 1 Cup (16 tbs)
  Fresh chives 1⁄4 Cup (4 tbs), chopped (Handful)
Directions

Put the greens and jalapeno in a blender with the salt, coconut milk and half a cup of water. Blend until smooth.
Heat a pot to medium-high and saute the onion, then the garlic. Add the rice to the pot and stir until slightly browned. Add the green juice from the blender plus another cup of water, stir and then bring it all up to a boil. Once it has gotten boiling, turn it down to simmer for 45 minutes. I hope you enjoy this Mexican rice recipe the latest of my healthy vegan recipes.

Recipe Summary

Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Rice, Vegetable
Restriction: 
Vegan, Vegetarian
Interest: 
Healthy
Servings: 
2
Fond of Mexican food? This recipe is a must try for you. Watch this video to learn a detailed method to prepare Vegetable Rice Mexicano. Surprise your family to this Mexican delicacy today.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 598 Calories from Fat 193

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 16 g79.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 225.4 mg9.4%

Total Carbohydrates 89 g29.8%

Dietary Fiber 9.7 g38.9%

Sugars 7.3 g

Protein 14 g27.1%

Vitamin A 209.1% Vitamin C 126%

Calcium 18.1% Iron 37.2%

*Based on a 2000 Calorie diet

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Vegetable Rice Mexicano Recipe Video