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Southwestern Green Rice

 Southwestern Green Rice
Instead of reaching for a box of Mexican rice, round out the Southwestern menu with this cilantro-spinach dish from our Test Kitchen.
5 ServingsPrep: 20 min. + standing Cook: 25 min. + standing

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.

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Southwestern Green Rice (continued)

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.