- 3 poblano chiles
- 3 Tbsp canola oil
- 1 1/2 cups diced yellow onion
- 1 tsp chopped garlic
- 2 cups Long-grain white rice
- 4 cups warm water
- 2 cups firmly packed spinach leaves
- 2 cups firmly packed fresh cilantro leaves
- Kosher salt and freshly ground black pepper
Puréed spinach and cilantro add a beautiful green hue and zesty taste to boiled rice, taking it far beyond a mundane side dish.
Roast and peel the poblano chiles. Set aside.Heat a medium-size pot over medium-high heat, add the oil, onion, and garlic and sauté until the onion is translucen Tbsp Add the rice and cook for 2 minutes more. Add the water and bring to a rapid boil over high heat. Lower the heat, cover, and cook for 20 minutes, or until all the water is absorbed and the rice is cooked. Remove the pan from the heat and let the rice cool.
Meanwhile, in a large pot, cover the spinach and cilantro with water. Bring just to a boil and then drain and shock the spinach and cilantro under cold water. Working with a handful at a time, squeeze out the excess water.
In the jar of an electric blender, combine the spinach, cilantro, and poblanos and purée until smooth. In a bowl, blend the rice with the spinach purée and season to taste with salt and pepper. In a saucepan, heat the rice over medium heat, stirring frequently, and serve.Servings: 6
Submitted by: Recipe Group Member
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