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Green Rice Recipe

Instead of reaching for a box of Mexican rice, round out the Southwestern menu with this cilantro-spinach dish from our Test Kitchen.

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Green Rice Recipe

Prep: 20 min. + standing Cook: 25 min. + standing

Yield: 5 Servings

20 25 45

Ingredients

1 medium green pepper
1 jalapeno pepper
2 cups water, divided
1 package (10 ounces) fresh baby spinach
2 cups fresh cilantro leaves
2 green onions, chopped
1-1/2 cups uncooked long grain rice
3 tablespoons vegetable oil
1 teaspoon salt

Directions

Broil green pepper and jalapeno 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds; chop peppers.
Place 1 cup of water in a food processor. Add the peppers, spinach, cilantro and onions; cover and process until smooth.
In a large skillet, saute rice in oil until golden brown. Stir in the spinach puree, salt and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 10 minutes before serving. Yield: 5 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (3/4 cup) equals 298 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 524 mg sodium, 49 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Green Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p222