Southwestern Green Rice Recipe

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Southwestern Green Rice Recipe

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Instead of reaching for a box of Mexican rice, round out the Southwestern menu with this cilantro-spinach dish from our Test Kitchen.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 25 min. + standing
MAKES:
5 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p222

Nutritional Facts

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

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  • 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
  1. 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.
  2. Place 1 cup of water in a food processor. Add the peppers, spinach, cilantro and onions; cover and process until smooth.
  3. 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.
Originally published as Green Rice in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p222

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