"Arroz Verde" - Super Green Mexican Rice

"Arroz Verde" - Super Green Mexican Rice

This is a great way to add some vibrant greens to your rice, packing in some big flavour, nutrition and texture! Try adding spinach, peas, green beans or quinoa for easy and delicious vegan supper making sure you pack in those extra plant plased proteins (read more). If you want to add an extra fiery citrus kick make sure you grab a bottle of Peckham Sauce Co. "Batch 3" from our shop - an awesome fermented hot sauce with green chilli, coriander and lime!
Serves 2 as a main dish served with some roasted sweet potato and peppers.

 

2 tablespoons olive oil


200g white rice


375ml veg stock


Large handful parsley


Large handful coriander


2 large poblano or jalapeno chilli peppers


½ chopped onion


1 garlic clove peeled


1 lime juice & zest

 

Serves 2 as a main dish served with some roasted sweet potato and peppers.

 

 

Blitz the herbs, onion, garlic, chillies and a ladle of the stock in a food processor to form a smooth, bright green purée.
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Brown the rice: Heat the oil in a heavy based saucepan. Add the rice and stir to coat. Let the rice lightly brown over a medium heat.
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Stir in the bright green purée and cook all together for a minute or two. Then add the remaining stock. Bring to a boil, then reduce to low simmer, stick a lid on the pot and cook on low heat for 15 mins or until the rice is cooked.
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TIP: For extra fluffy rice, once the rice is cooked, pop a clean tea towel over the pot and pop the lid back on. Let sit for 10 mins before serving – the tea towel will soak up any excess liquid and leave you with extra fluffy rice!

 

You can find out more about the Peckham Sauce Co and their amazing fermented hot sauces here.

Read more

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