Mexican Green Rice
Servings: 4
Total Time: 45 minutes
Ingredients
1 packed cup fresh baby spinach
1/2 packed cup fresh cilantro
1/2 yellow onion, roughly chopped
1 serrano pepper, roughly chopped
1 garlic clove, peeled and roughly chopped
1 TBSP olive oil
1 cup uncooked jasmine rice
salt & pepper
1 1/2 cups vegetable broth
Directions
1. Add the spinach, cilantro, onion, serrano, and garlic to a food processor blender and blend until everything is finely chopped and a paste is formed.
2. Heat the oil in a medium size saucepan over medium heat. Add the rice and cook, while continuously stirring, until rice is lightly toasted, about 4 minutes.
3. Stir the green paste from the blender in with the rice and cook for 30 seconds while stirring.
4. Stir in the vegetable broth and 1/4 tsp salt and bring to a boil.
5. Place a lid on the pan and reduce the heat to low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID DURING THIS TIME.
6. Turn off the heat, KEEP THE LID ON, and let sit for 15 more minutes.
7. Remove the lid and fluff rice with a fork. Season with salt & pepper if needed.
2. Heat the oil in a medium size saucepan over medium heat. Add the rice and cook, while continuously stirring, until rice is lightly toasted, about 4 minutes.
3. Stir the green paste from the blender in with the rice and cook for 30 seconds while stirring.
4. Stir in the vegetable broth and 1/4 tsp salt and bring to a boil.
5. Place a lid on the pan and reduce the heat to low. Simmer over low heat for 10 minutes, DO NOT REMOVE THE LID DURING THIS TIME.
6. Turn off the heat, KEEP THE LID ON, and let sit for 15 more minutes.
7. Remove the lid and fluff rice with a fork. Season with salt & pepper if needed.
