Mexican · serves 2

Mexican Green Rice

Coriander, chilli, cheese and cream blitzed and stirred into rice halfway through cooking.

30 min Some work Vegetarian

Ingredients

  • 2 cups rice
  • 3 cups water
  • 4 green chillies, chopped
  • 1 garlic clove, crushed
  • 1/4 cup coriander leaves
  • 1/2 onion, chopped
  • 1 cup cheddar, grated
  • 1 cup cream
  • 500g baby carrots
  • Butter

Method

  1. Blend the onion, garlic, chillies and coriander, then mix with the cheese and cream.
  2. Cook the rice until nearly all the water is gone but it's still slightly underdone.
  3. Stir the green mixture in and finish cooking on low.
  4. Toss the carrots in butter on low heat, pile them in the middle and ring them with the rice.

Questions people ask about Mexican Green Rice

How long does Mexican Green Rice take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of rice in Mexican Green Rice?

Use any long-grain rice. Basmati needs less water than most, so check the packet before following the ratio here.

Can I make Mexican Green Rice ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Mexican Green Rice vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Mexican Green Rice?

Warm tortillas, lime and something pickled. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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