My Quick and Easy Green Mexican Rice, a macro-friendly dish ideal for meal prep or as a flavorful side. No more plain white rice! I decided to jazz it up with fresh cilantro, poblano peppers, and zesty lime. Because let’s be real, life’s too short for bland rice!
This Green Mexican Rice recipe was born from my struggle with the sheer boredom of plain white rice. Seriously, how many times can you eat it without wanting to spice things up? Enjoy it alongside your favorite proteins or as part of your weekly meal plan.
Ingredients
- • White rice
- • Chicken broth
- • Salt
- • Fresh cilantro leaves
- • Poblano peppers
- • Lime juice
- • Lime zest
- • Minced garlic
See recipe card for quantities.
Instructions
- Step 1:In a food processor or blender, combine the salt, cilantro, chicken broth, poblano peppers, lime juice, and minced garlic. Blend until smooth and the mixture turns a soft green color with little to no chunks.
- Step 2: Place the blended mixture into the Instant Pot and add the white rice. Stir together until the rice is thoroughly mixed with the broth mixture. into ball shape with your hands
Step 3: Secure the lid on the Instant Pot and cook on the rice setting (approximately 12 minutes).
- Step 4: Once cooking is complete, release the pressure immediately.
Substitutions
- Lower Cal- Substitute chicken broth with water.
- Mexican Peppers- If you can't find Poblano peppers you can substitute Pasilla or New Mexican fresh chilis.
- Vegetarian - Replace chicken broth with Vegetable broth or water.
Variations
Mexican Red Rice Coming soon!
Equipment
• Food processor or blender
• Instant Pot or rice cooker
• Measuring cups
• Measuring spoons
• Spatula or spoon for stirring
• Airtight container (for storage, if applicable)
Storage
This Green Mexican Rice can be stored in the refrigerator for 2 to 3 days or frozen for up to three months. For convenient grab-and-go options, consider freezing the rice in individual portions. This makes meal prep a breeze for those busy days. You can use Ziploc bags or small airtight containers to store the portions, measuring out 50 to 100 grams depending on your macro goals. This way, you’ll always have a tasty and nutritious side dish ready when you need it!
Top Tip
Be sure to release the pressure immediately after the cooking cycle is complete in the Instant Pot. If you leave the rice in for too long, it can become crunchy and unevenly cooked. Quick pressure release will ensure your Green Mexican Rice comes out perfectly fluffy and delicious!
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Green Mexican Rice
This quick and easy Green Mexican Rice is perfect for meal prep and hitting your macros.
Ingredients
- • 2 cups (370 g) white rice
- • 1 ¾ cups (415 ml) chicken broth
- • ¼ teaspoon (1.5 g) salt
- • 1 handful fresh cilantro leaves (approximately 30 g or half a bunch)
- • 2 diced poblano peppers (about 75 g, red or green)
- • ¼ cup (60 ml) lime juice
- • Zest of 1 lime
- • 2-3 cloves minced garlic (about 6-9 g)
Instructions
1.In a food processor or blender, combine the salt, cilantro, chicken broth, poblano peppers, lime juice, and minced garlic. Blend until smooth and the mixture turns a soft green color with little to no chunks.
2.Place the blended mixture into the Instant Pot and add the white rice. Stir together until the rice is thoroughly mixed with the broth mixture.
3.Secure the lid on the Instant Pot and cook on the rice setting (approximately 12 minutes).
4.Once cooking is complete, release the pressure immediately.
5.Serve the rice warm or transfer it to an airtight container and refrigerate for 3 to 4 days.
Enjoy this flavorful dish as a side or as part of your meal prep routine!
Notes
Pre logged in MyFitnessPal as KDF Mexican Green Rice
Nutrition Information:
Serving Size: 100g or ½ cup cookedAmount Per Serving: Calories: 111Total Fat: .3gCarbohydrates: 22.9gProtein: 2.8g
this is an estimate of the nutritional value of the recipe
