Mexican Green Rice

After the choc-fest of Easter it’s time for some healthy, savoury foods .

Something Mexican, I thought. Whilst it can seem that any Mexican vegetarian dish is just an amalgamation of the same things (chilli, tomatoes, chillies, coriander, lime, beans, tortillas), I just love all those ingredients and often have an urge for Mexican  food and nothing else will do. We do make a lot of tortilla-based dishes, but don’t often do anything interesting with rice.

This green rice is a great Mexican side, especially when served with refried beans (recipe to follow). It transforms plain, bland rice into a colourful herby (and spicy if you choose) option.

Mexican Green Rice (dairy-free, egg-free,nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)


serves 4

  • 1 cup rice, uncooked
  • 1/2 cup (packed) coriander
  • 1 cup (packed) spinach and rocket mixed
  • 1/2 onion, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 1 1/2 cups water or vegetable stock
  • 1 tbsp olive oil

– In a blender, blitz together the water/stock, coriander and rocket and spinach.

– Saute the onion (and chilli if using) in the oil until softened but not browned.

– Add the rice and stir to combine.

– Pour in the green liquid and season well.


– Place a cartouche (parchment lid) over the rice and leave to bubble on a low heat for 17 minutes.

– Take off the cartouche and fluff up with a fork. Taste and adjust the seasoning.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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