Vegan Arroz Verde

My general approach to working with non vegan recipes is this:

Step 1: Substitute animal products with vegan alternatives or omit

Step 2: Add kale or another leafy green.

The way I see it, you can never have too many leafy green vegetables in your life. In fact, when people ask me any sort of nutritional question my go to answer is, “I think Kale has a lot of _____”. In my mind vegetables make anything healthy and although it isn’t entirely true or even close to whole story it works for me. I love them.  I think this is the first time I added Kale to rice, though, and it worked amazingly!

This recipe is based on one I saw on Chow that was adapted from Diana Kennedy’s arroz verde from her book The Essential Cuisines of Mexico. Diana Kennedy is definitely one of my heros, if you are interested in cooking Mexican food or just knowing more about it I recommend all of her books. They have so much information and description of all of these techniques that most non-Mexicans know little about.

Vegan Arroz Verde

3 roasted hatch peppers, stems, seeds, and membranes removed, coarsely chopped (any other pepper, like poblanos or serranos will work some will be spicy and some won’t so choose accordingly)
2 green onions, coarsely chopped
1 cup coarsely chopped cilantro leaves (about 1/2 bunch)
1 cup of coarsely chopped Kale (about 1/2 bunch)
1 teaspoon salt
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons earth balance
1 1/2 cups long-grain white rice
2 cups vegetable broth
1 lime

INSTRUCTIONS

In a blender, pulse the peppers, scallions, kale, cilantro, and salt with the water

Heat oil and earth balance in your rice pot (ie one with a lid). When the earth balance starts to liquefy , add the rice. Sauté, stirring occasionally for ~ 3 minutes.

Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.

Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.

Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Fluff up and Enjoy!

We had the rice with the fabulous refried beans, avocado, and verde salsa. They were the best rice and beans tacos I can remember having! They would be perfect for St. Patrick’s Day!

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10 thoughts on “Vegan Arroz Verde”

  1. Noelle

    Oh my goodness! This looks and sounds amazing. My mom used to make the regular recipe with cheese and dairy but this sounds spectacular and great sub! YUM!

  3. A-K

    So true about greens, especially kale! Once a customer at the raw restaurant where I work asked if we could add protein to a smoothie. My coworker said “Well, we could put some kale in it.” It made me giddy with delight! This rice looks awesome, I’m totes bookmarking it for my next Mexican meal.

  5. Eileen

    Ooh! I make green rice sometimes, but it’s definitely a more European version, with chopped chard and parsley and lots of black pepper and occasionally some lemon zest–but your version sounds fantastic! Definitely something to keep in mind for future taco consumption.

  7. Mandee

    I totally agree about adding greens wherever you can, you can’t get too much!

    I love the green rice, it looks so appetising to me!

  8. jessy

    that’s the loveliest rice – so green and sooo delicious looking! i laughed out loud when you said you reply with “kale has a lot of ______.” as your response when being pressed for nutritional stuffs. two fridays ago i was in yoga class and someone asked me. “where do you get your calcium from?” my immediate response, “oh, we eat A LOT of kale, sesame seeds, & drink almond milk.” that seemed to be all they needed. ha ha ha! i also believe that one cannot have too many dark, leafy greens. i have polished of a bunch of kale per day before and i’m not ashamed. it’s awesome! i love me some mexi-eats and you can bet i’m gonna check out Diana Kennedy! thanks so much!

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