Monday, July 1, 2013

Green Rice

Inspired by: Mexico the Beautiful Cookbook - Recipe from the Mexican Region: Morelos

2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1 cup cilantro leaves
1 T chopped onion
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water

1.  Soak the rice for 5 minutes in warm water, rinse well and drain.
2.  Rinse the spinach well, place in a saucepan with no added water, cover and cook over low heat for 5 minutes. Transfer to blender, add cilantro, onion, garlic and 1/2 cup water and puree. Set aside.
3.  Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)

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