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Mexican Green Rice

  • Author: This Mess Is Ours
  • Yield: 4 1x

Description

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!


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Ingredients

  • 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

Instructions

  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.