Green Rice

by Rachael Ray Show Staff 4:00 PM, February 5, 2009

Aired February 5, 2009

Serves 4 servings

1 tablespoon EVOO Extra Virgin Olive Oil
2 jalapeños 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




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 pureing together the baby spinach, cilantro and remaining stock (about 1/2 cup) in a food processor. 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.





Around the Web