I’m a huge fan of rice! This grain can turn into a much more interesting side dish with the right choice of ingredients and herbs. This vegan green rice is packed with flavors from the onion, garlic, and cilantro. And since this recipe is inspired by the original Peruvian green rice dish, the rice is cooked in a mix of beer and water. It makes a big difference in flavor like you’ve never tasted before!
Rice is truly a great way to complement any dish, from roasted vegetables and stir-fries to stews and soups! I also love to combine it with plant-based protein sources like tofu, tempeh, beans, or veggie burgers!
Since this green rice recipe is already full of flavor, it makes for a perfect side dish or even to enjoy by itself! If you’re looking for ideas to bring to the Thanksgiving table, you won’t go wrong with this one. It goes perfectly with anything!
Yield: 5 servings
Prep time: 15 min
Cooking time: 40 min
Total time: 55 min
2 cups brown rice
½ red onion
2 cloves garlic
1 tbsp olive oil
½ red bell pepper
½ tsp salt
2 cups cilantro leaves (1 bunch)
¾ cup frozen carrots
¾ cup frozen peas
¾ cup frozen white corn
1 cup beer
1. Optional: Soak the brown rice overnight or for a couple of hours. Wash and rinse.
2. In a blender, add the cilantro with ⅓ cup water to yield approximately ¾ cup of blended cilantro.
3. Chop the onion and garlic into small pieces.
4. Chop the bell pepper into medium strips.
5. Heat up a pot. Once it’s hot, add olive oil and cook for a few minutes or until onion is translucent.
6. Add the cilantro blend to the saucepan and cook for 5 min.
7. Add rice, beer, 1 ¾ cups of water, peas, carrots, corn, bell pepper, and ½ tsp salt. Combine well, bring to a boil, and reduce to simmer for 30 - 35 min.
8. Once the rice is fully cooked, remove the pot from the heat and let it sit covered for 10 min to absorb any extra moisture.
9. Serve while it’s hot! Garnish with onion relish or with a squeeze of lime juice.
- Store in an airtight container for up to a week.
- The original brown rice to water ratio is usually 1 cup of rice to 2 cups of water, or 1 cup rice to 1.5 water if soaked. However, when cooking with a combination of beer, water, and frozen vegetables, you might need a little less liquid. This recipe is calling for a bit less than 1.5 liquid per cup of rice if you soaked the rice. If you didn’t soak the rice or are not using frozen vegetables, try 2 cups of water instead of 1 ¾ (step 6). Try the rice close to the 30-minute mark to check for doneness and add more liquid if needed.
$7.50. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Brown rice is highly nutritious, providing the body with a wide array of vitamins, minerals, and antioxidants. It contains more fiber than refined grains like white rice. Choosing fiber-rich whole grains like brown rice may reduce belly fat and help you lose and maintain a healthy weight. Brown rice is packed with fiber, lignans, and magnesium, which all have beneficial effects on heart health and heart disease risk. Also, it does not contain gluten and is a safe and healthy choice for those following gluten-free diets.
*Cilantro offers a substantial amount of vitamin K, among a few other nutrients. When you spice a dish with 1/4 cup of cilantro, you add 12.4 mcg of vitamin K to it, an essential nutrient for blood coagulation. Your body stores vitamin K in fatty tissue for times of need.
Along with calcium and other nutrients, vitamin K also promotes healthy bones.
In 2001, the Food and Nutrition Board of the Institute of Medicine established that adult males need 120 mcg of vitamin K daily, and females require 90 mcg.
*Onions have antioxidant and anti-inflammatory effects and have been linked to lower blood sugar levels and improve bone health. They consist mostly of water, carbs, and fiber, which can feed the friendly bacteria in your gut, though they may cause digestive problems in some people. Onions also contain decent amounts of vitamin C, folate, vitamin B6, and potassium. They’re also rich in plant compounds and antioxidants, especially quercetin and sulfur-containing compounds. Colorful varieties, such as yellow or red ones, pack more antioxidants than white ones.
*Garlic is rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients. It also helps prevent and reduce the severity of common illnesses like the flu and the common cold. High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension).
Did you try this vegan Peruvian cilantro rice recipe? Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite