Mexican Green Rice

  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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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