Recipe courtesy of Rachael Ray
Print
Total:
30 min
Prep:
5 min
Inactive:
10 min
Cook:
15 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Mexican Rice

Recipe courtesy of Tiffani Thiessen

Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Smoky Black Bean Rice

Recipe courtesy of Laura Vitale

Sauteed Jumbo Garlic Shrimp with Okra, Corn and Tomato Stew over Rice

Recipe courtesy of Cooking Channel

Mexican Red Rice

Recipe courtesy of Ingrid Hoffmann

Green Rice

Recipe courtesy of Ingrid Hoffmann

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Southern and Hungry

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c
4pm | 3c
5pm | 4c
6pm | 5c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here