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Mexican Green Rice

  • Yield: 4 cups 1x


  • 3 cups water
  • 1 tsp salt
  • 1 1/2 cups white rice
  • 1 tbs apple cider vinegar
  • 4 medium green onions (finely sliced)
  • 1 1/2 cup cilantro (coarsely chopped)
  • 1 can green chilies (chopped)
  • to taste fresh ground coarse black pepper
  • 2 tsp avocado oil


  1. In skillet, heat oil over medium heat.
  2. Add the onions and rice to pan and stir well to coat rice.
  3. Sauté rice for about 2 minutes.
  4. Add the salt, pepper and green chilies and sauté for about a minutes.
  5. Add the water and vinegar, stir well, cover and lower heat to low.
  6. Allow to cook for 20 minutes on low (DO NOT LIFT LID).
  7. Remove the lid, stir in 1/2 of the cilantro. Turn off heat and allow to sit, covered for several minutes.
  8. Top with remaining cilantro when serving.


Source:  Austin American Statesman & Sherry Scott


  • Serving Size: 1/2 cup
  • Calories: 164
  • Fat: 1.41 g
  • Carbohydrates: 34.29 g
  • Protein: 3.17 g
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