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Vegetable Rice Mexicano

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  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)

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

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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