Green Mexican Rice

One of the classic Mexican rice recipes, green, gets its color from a cooking medium made with pureed poblano chile, green zucchini, and cilantro. It is vibrant, healthy, and delicious and can be served as a vegan dish by itself or as a side dish for meat, poultry, or seafood dishes.

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Step 1

Rinse the rice and drain for about 15 minutes.

Step 2

Prep green chili peppers. Remove stems, halve them, and remove seeds and veins. Roughly chop. Wash and roughly chop zucchini. Peel and roughly chop the onion. Mix all “to blend” ingredients and blend to a smooth puree. Add enough water to make the mixture 4 1/2 cups.

Step 3

In a 3-quarter heavy pot, heat the oil until it shimmers. Add rice and stir until the grains turn pale golden, 8-10 minutes.

Step 4

Stir in the blended mixture and bring to a boil over high heat. Boil uncovered until the rice becomes visible, for about 5 minutes. Cover the pot, turn the heat to the low, and cook for another 10 minutes.

Step 5

Turn the heat off and let the rice steam for another 10-15 minutes. Do not open the lid!

Step 6

While the rice is cooking, char, peel, and cut into thin strips. Wash and slice thinly radishes. Pick a few cilantro leaves. Grate or crumble cheese. Reserve for serving.

Step 7

Serve green rice topped with green chili strips, radishes, fresh cilantro leaves, and cheese.

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