Mexican Green Rice

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This rice is stellar on its own as a side dish, but also adds a heavy dose of flavor to bowls of chili, stews and tacos!


  • 1 tablespoon avocado oil
  • ½ cup chopped white onion
  • 1 large clove garlic, minced
  • 1 teaspoon ground ancho chile
  • ¼ teaspoon kosher salt
  • 1 cup long grain rice
  • 1 cupvegan "chicken" broth, I use Massel
  • ¾ cup Roasted tomatillo salsa, homemade or store-bought will work
  • ¼ cup water
  • ½ cup cilantro leaves, finely chopped
  • juice and zest of 1 lime


  1. Heat the oil in a medium saucepan over, medium-high heat. Add the onion, garlic, ancho chile and salt. Cook for 2 minutes, stirring frequently. Add the uncooked rice and cook, stirring constantly for another minute.
  2. Add the broth, salsa and water to the pan. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until rice is tender. Remove the pan from the heat. Let the pan sit undisturbed for 5 minutes.
  3. Remove lid, add cilantro, lime juice and zest then fluff rice with a fork.Serve immediately.
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