Mexican Green Rice(Vegetarian)
50 mins (prep 15, cooking 35)
17 ingredients
3-4 servings
Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

Categories:  <-60-mins , holiday , side-dish , vegan , pasta,-rice-and-grains , weeknight , rice , north-american , mexican , inexpensive , vegetarian , long-grain-rice , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (272.5 g)
Servings 3
Amount per Serving
Calories 468.61 Calories from Fat 74.43
% Daily Value *
Total Fat 8.27g 38.16%
Saturated Fat 1.32g 19.78%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 60.56mg 7.57%
Total Carbohydrate 90.62g 90.62%
Dietary Fiber 8.84 g 106.1%
Sugars 2.99 g %
Protein 12.37g 74.22%
Vitamin A 6620.69IU% Vitamin C 4.57mg%
Calcium 55.52mg% Iron 3.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
celery rib, fresh parsley leaves, fresh oregano, fresh cilantro, green chilies, anaheim