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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  • #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
    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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