Green Rice
This vibrant green rice recipe is as beautiful as it is delicious, offering a unique and flavorful twist on a classic side. Infused with fresh spinach, cilantro, and a hint of jalapeño, it's the perfect complement to any meal.
Yield: about 4 servings
Prep Time: about 15 minutes
Cook Time: about 25 minutes
Special Equipment: blender, fine mesh strainer
Ingredients
1 cup long grain white rice
4 cups water, divided
One 6 oz package baby spinach leaves
2 tbsp. cilantro leaves
1 small jalapeño pepper, stemmed
2 tsp. basil
1 tsp. kosher salt, divided
1 tbsp. butter
2 tsp. vegetable oil
¼ cup finely chopped white onion
1 medium clove garlic, very finely chopped
Directions
Place the rice in a fine mesh strainer. Rinse under cold water until the water runs clear. Drain well and set aside.
Place 2 cups of the water in a medium saucepan and bring to a boil. Add the spinach; cook and stir until just wilted, about 1 minute. Reserve 5 tablespoons of the cooking water and set aside. Immediately rinse the spinach under cold water and drain well.
Place the spinach, reserved 5 tablespoons water, cilantro, jalapeño, basil, and ½ tsp. of the salt in a blender. Cover and blend on high until completely smooth. Set aside.
Heat the butter and oil in a medium saucepan over medium heat until the butter is just melted. Add the onion and garlic; cook and stir for 1 to 2 minutes until softened.
Add the rice; cook for 1 minute, stirring constantly, until the rice is coated. Stir in the remaining 2 cups water and ½ tsp. salt. Bring to a boil.
Cover, reduce heat to low, and simmer for 15 minutes until the rice is tender. Remove from heat and let stand for 5 minutes, covered.
Fluff the rice with a fork and gently stir in the pureed spinach mixture. Serve immediately.
