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Green Rice and Taquitos with Piquillo Pepper Crema | Mommyhood's Diary

Green Rice and Taquitos with Piquillo Pepper Crema

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • Frozen Chichen and Cheese Taquitos (or any variety you like)

Green Rice

  • 3 cup long-grain white rice, cooked
  • 1 cup tightly packed fresh cilantro leaves
  • 1 green onion, cut into pieces
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lime juice
  • 2 tablespoon olive oil
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • Salt to taste, if needed (see notes)

Piquillo Pepper Crema

  • 1 cup Crema Mexicana see notes
  • 6 – 8 whole Piquillo Peppers
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt


  • Preheat oven. Bake taquitos according to packet instruction.

Green Rice

  • Cook plain white rice to your liking or use leftover rice. This is my recipe for Green Rice.
  • In a blender or small food processor, combine cilantro, green onion, garlic, lime juice, oil, cumin, pepper, salt (if using), and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.

Piquillo Pepper Crema

  • Process the piquillo pepper crema ingredients in a food processor. Set aside.
  • Serve taquitos with green rice and black beans. Drizzle with piquillo pepper crema. Enjoy!


1.- When adding salt to the cilantro mixture consider that the rice also has salt so do not add too much. I didn't add any because my rice was well seasoned.
2.- Crema Mexicana can be found in many grocery stores, in the refrigerated section.

3.- Piquillo peppers can be found in jars or cans at most grocery stores. I bought them online.