Green Rice with Cilantro & Spinach

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I thought this tasted a bit like the buffet rice in Puerto Vallarta.

1 bunch spinach, stemmed
1 bunch cilantro (I didn't have much, just that frozen stuff from Extra Foods, I probably only added a tbsp or so of it)
1/2 bunch Italian parsley (also just took a small handful)
2 jalapeno peppers, one seeded
21 tsp salt
2 1/4 cups vegetable or chicken stock
2 tbsp olive oil or butter
1 small onion, finely diced
2 garlic cloves, minced (I forgot these)
1 1/4 cup long grain or jasmine rice
4 tbsp minced chives (oh, forgot this too)

Carefully wash spinach, cilantro, parsley and jalapenos. Place in blender with salt and 1 cup of stock. Blend to liquify and set aside.

Head a pot at medium high and add the oil or butter. Heat and add onion with a pinch of salt: saute until translucent. Add the garlic and rice, and saute for a few minutes, stirring often, until the rice turns lightly golden. Add the contents of the blender, and the rest of the stock: stir well to combine. Bring to a boil. Cover, reduce heat, cook 15 minutes. Turn off and let stand for anotehr 10 minutes. Gently fluff rice with a fork, turn onto the serving dish and toss gently with minced chives (optional).

Comments

  1. MaureenNovember 12, 2012 at 3:32 PM

    Oh, this was really good too! I made it with the Three Sisters Burritos.

    ReplyDelete
  2. MaureenNovember 12, 2012 at 3:34 PM

    This is where I meant to say it can't possibly call for 21 tsp salt.

    ReplyDelete

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