Mexican Green Rice(Vegetarian)

Total Time
Prep 15 mins
Cook 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.

Ingredients Nutrition


  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

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

Outta Here May 08, 2013

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.

Karen Elizabeth September 12, 2011

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!

littlemafia November 14, 2010