Mexican Green Rice
Featured Pinch Tips Video
- 1/2 c
- tightly packed cilantro (about 1/2 oz.)
- 1 c
- tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
- 1 1/4 c
- low sodium chicken stock
- 1 1/4 c
- 1 tsp
- salt or salt substitute if you can't have
- 1 Tbsp
- olive oil
- 3 Tbsp
- unsalted butter
- 1 1/2 c
- long grain rice or brown rice for healthier alternative
- 1/4 c
- finely minced onions
- garlic clove ,minced
1Put the cilantro,spinach and chicken stock in a blender and blend until finely pureed.
2Add the milk and salt and blend until everything is blended.
4In a 3 qt. saucepan with a tight fitting lid, heat the olive oil and butter.
5When the butter is melted, add the rice and saute until it just begins to brown(about 3 mins.)
6Add the onion and garlic and cook another minute,stirring often.
7Add the contents of the blender,stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
8Allow to cook at least 20 minutes. (if using brown rice you may have to cook a little longer)
9stir the rice very carefully with a fork, then cover and let cook another 5 minutes.
10Turn off the heat and let rice steam covered for about 10 minutes before serving