Mexican Green Rice(Vegetarian)

Total Time
15 mins
35 mins

Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

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  1. Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
  2. Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
  3. Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
  4. Variation with Peas:.
  5. Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
Most Helpful

5 5

Really tasty! Loved the addition of the roasted pepper and mint. Will be making this again.

5 5

Very much enjoyed, Sharon! I used white rice, and forgot about the mint, but otherwise stuck to recipe. Easily prepared, we enjoyed this with a mild curry, for a pleasantly spicy dinner. I didn't use the peas, incidentally, but may well do that another time.
Thank you, a good change from regular steamed rice! Made for PRMR tag game.

5 5

I used corn instead of peas as a variation and had to add the chilies separately,so my kids could enjoy it too.I used fresh herbs and what a delight this dish was!