Ingredients
The following ingredients have 6 Servings
- 2 cups white jasmine rice
- 3 1/2 cups chicken or vegetable broth* (see notes)
- 3 tbsp olive oil
- 1 1/2 cups cilantro
- 1 cup spinach
- 1-2 serrano peppers*
- 1/2 cup chopped white or yellow onion
- 3 cloves garlic
- 1 tsp salt
- 2 tbsp lime juice
Instruction
- Add the chopped onion, cilantro, spinach, garlic, salt, lime juice, diced serrano peppers* and 1/2 cup worth of broth to a blender or food processor.
- Process until smooth.
- Heat the olive oil in a large pot or dutch oven. Add in the rice and toast for 2-3 minutes. This helps bring out lots of flavor.
- Add the cilantro mixture and the rest of the broth to the rice. Stir well, then bring to a boil and reduce heat to low. Cover and let simmer on low heat for 15 minutes or until the rice is cooked.
- Remove from the heat and let sit, covered, to finish cooking for about 10 minutes. Fluff with a fork and sprinkle on top extra chopped cilantro and red pepper flakes.
