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.