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Mexican Style Seasoned “Rice” Dish (raw, vegan, gluten-free, grain-free, nut-free)

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This “rice” dish is good enough to fool anyone.  Nobody would guess that the normal rice used in such a dish is replaced with cabbage!   I have made this recipe many times over and we just love it.  I have tested it out on my family who are not raw food eaters and they had no idea that it didn’t have rice in it.   In the picture above be sure to check out those huge cabbage leaves.  Here in Alaska we grow BIG cabbages!

Every Wednesday we would go down to the small farmers market and Bob always gave in and would buy one of these cabbages.  As gorgeous as they are, two people can only eat so much cabbage before it goes bad.   I always laughed when he walked through the door with one of them.  That is when this recipe came into play.  I sort of felt like Forest Gump and his shrimp recipes.  haha

This dish was created to mimic Mexican seasoned rice.  I took this recipe from “The Raw Revolution Diet” by Cheri Soria.


  • 1 1/2 cups of shredded cabbage
  • 1/2 -1 cup of fresh or frozen peas
  • 1 green onion, thinly sliced
  • 2 Tbsp Sun-Dried Tomato Powder 
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp Mexican chili powder
  • 1/4 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/2 clove garlic, crushed
  • 1/2 ripe tomato, diced


  1. Place the cabbage in a food processor fitted with the S blade and pulse until it reaches the texture of rice.
  2. Transfer to a large bowl and add all of the remaining ingredients.
    • Frozen peas are not raw – they’ve been blanched for a few minutes. They still contain valuable nutrients as well as good flavor and color but if you want a 100% raw recipe and no fresh peas, they may be omitted.
  3. Serve immediately.
  4. If you would like to warm the mixture, transfer it to a large glass baking dish and place it in the dehydrator set at no more than 115 degrees (F) for about 2 hours or in a warmed oven (preheated to warm and turned off) for 30 minute prior serving.
  5. This dish is also tasty without being warmed. Try serving it wrapped in a large collard leaf or large leaf of romaine lettuce.
  6. Store in the fridge for 3-5 days.


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

4 thoughts on “Mexican Style Seasoned “Rice” Dish (raw, vegan, gluten-free, grain-free, nut-free)

  1. erin says:

    I’ve made this three nights in a row! Loved it! I added fresh corn cernals and black olives plus a handful of spinach ….yum!!!

    • amie-sue says:

      hehe you sound like me Erin…. when I find a good dish, I can eat it over and over and over. :) Glad that you are enjoying it. Blessings, amie sue

  2. Amy says:


    Just ran across this one tonight. It is delicious – even my 2 year old loves it. Olives are a good addition, and some fresh cilantro. Great recipe, especially when warmed in dehydrator!

    • amie-sue says:

      That is wonderful Amy! I love when little ones enjoy fresh foods. What a great way to dress up the recipe. Thank you for sharing that with me. :) Have a blessed evening, amie sue

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