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    • #270750

      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.

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