Green Mexican Rice
A spicy Green Mexican Rice made with coriander, jalapeño, garlic, spinach and chicken stock.
- Yield: Serves 8
- Preparation Time: 5 Minutes
- Cooking Time: 25 Minutes
- Original Recipe: Dinner Then Dessert
Ingredients
- 2 cups spinach
- 3/4 cup coriander
- 1 jalapeño , deveined and deseeded
- 3 cloves garlic
- 1/4 yellow onion (aka brown onion)
- 3/4 teaspoon salt (1 teaspoon if you used water)
- 1 tablespoon lime juice
- ¼ cup canola oil
- 2 cups long grain white rice
- 3 cups chicken stock
Directions
- Add the spinach, coriander, jalapeño, garlic, onion, salt and lime to a food processor and process until it looks like chimichurri sauce waiting for the oil, basically like a paste.
- Now add to the rice cooker and press Go, or cook the rice as per below
- Add the oil to the dutch oven or heavy bottomed pot and heat on medium high.
- Add the rice and cook until it starts to turn whitish, but not browning, about 5-7 minutes.
- Add the stock and the spinach-cilantro mixture to the pot, stir and turn down the heat to a low simmer.
- Cook for 15-18 minutes.
- Check quickly for doneness, then turn off heat and let sit covered and undisturbed for another five minutes.
