Ingredients

The following ingredients have 8 Servings
  • 2 cups spinach ((cooked kale or chard would be a great substitute too))
  • 3/4 cup cilantro leaves ((it was about half a bunch for me))
  • 1 jalapeno (, deveined and deseeded)
  • 3 cloves garlic
  • 1/4 yellow onion ((aka brown onion))
  • ¼ cup canola oil
  • 2 cups long grain white rice
  • 3 cups chicken stock ((water works too))
  • 3/4 teaspoon salt ((1 teaspoon if you used water))
  • 1 tablespoon lime juice

Instruction

  • Add the spinach, cilantro, jalapeno, 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.
  • 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.