This topic contains 1 reply, has 1 voice, and was last updated by rtebalt February 18, 2009 at 11:10 pm.
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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
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.
