Mexican Green Rice

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  • Yield: 450 g
  • Serving: 3-4
  • Prep time: 5 m
  • Cook time: 20 m
  • Ready in: 53 m
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Serve this as a side dish with Enchiladas and chiles rellenos. I discovered this in the Rice Cooker Cookbook.

Ingredients

Nutrients

Calories
264.5
Calories from Fat
38 g
Total Fat
4.3 g
Saturated Fat
2.5 g
Cholesterol
10.2 mg
Sodium
395.1 mg
Total Carbohydrate
50.6 g
Dietary Fiber
1 g
Sugars
0.6 g
Protein
4.6 g

Step by step method

  • Step 1

    Set rice cooker to Quick Cook or regular/Brown Rice cycle.

  • Step 2

    Place the butter in the rice bowl.

  • Step 3

    When melted, add the onion.

  • Step 4

    Cook stirring, until onion is softened and translucent, about 5 minutes.

  • Step 5

    Add rice, water, salt and cilantro to the rice cooker bowl.

  • Step 6

    Stir to combine.

  • Step 7

    Close the cover and reset for the regular/Brown Rice cycle, or allow the regular/Brown Rice cycle to complete.

  • Step 8

    When the machine switches over to the Keep Warm cycle, let the rice steam for 15 minutes.

  • Step 9

    Fluff rice with wooden or plastic rice paddle, or wooden spoon.

  • Step 10

    This rice will hold on Keep Warm for up to 1 hour.

  • Step 11

    Serve hot.

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