Rachael Ray: Rachael's Daytime Talkshow

Green Rice

Mexican flavors give ordinary rice a new kick.

Ingredients

1 tablespoon EVOO – Extra Virgin Olive Oil
2 jalapeño peppers, seeds and ribs removed and finely chopped
1 1/2 cups rice
3 cups chicken or vegetable stock, divided
3/4 pound baby spinach
1/2 cup cilantro leaves

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Yields: 4 servings

Preparation

Place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you're toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.