Recipe courtesy of Rachael Ray
Total:
30 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 tablespoon butter
  • 1 cup long grain white or light brown rice
  • 1 1/2 cups chicken or vegetable stock
  • 2 cups baby spinach
  • 1/2 cup loosely packed fresh cilantro leaves, optional
  • Kosher salt

Directions

Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, and then stir in the stock. Bring to a boil, reduce the heat and cook, covered, over low heat, about 15 minutes.

To a food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork.

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