Mexican Green Rice

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: 10 min
Cook: 15 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 cups baby spinach
  • 1/2 cup loosely packed fresh cilantro leaves, optional
  • Kosher salt
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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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5

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  • on August 11, 2011

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    I made this with the easy chicken-mushroom quesadilla recie (also on this website. Both had spinach and made a good pair.

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