- I made this rice with the Mexican/Latin entree I was making for a small get together. I had initially thought of making Spanish rice with tomatoes, onions and garlic and lots of lime juice but when I thought of my main entree, I realized the enchiladas were cooked in a red sauce- and I didn’t want to make red rice with it. It would be drab looking. After doing some thinking- I came up with this green rice.
- One of the things I think of when coming up with a menu is presentation. I strive to have a colorful mix when serving any meal. We eat with our eyes first and it is very healthy to have foods of all different colors.
- In this case, I had baby spinach in the fridge- it is one of the staple vegetables you will always find at my house.
- I blended spinach, cilantro, green onions and garlic together and used the paste as the base for rice. It was delicious and paired really well with the enchiladas.
- This side dish is very versatile- serve it with chicken, fish or a steak. Pair it with a quesadilla or serve with some eggs and refried beans for breakfast. Speaking of refried beans- wait till you see how easy they are to make- recipe will be up tomorrow!
- 1½ cups basmati rice
- 2½ cups water or vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups baby spinach
- 1 cup cilantro, chopped
- 3 green onions, chopped
- 2 garlic cloves
- ¼ cup water
- 1 teaspoon salt
- ¼ cup queso fresco
- ¼ cup cilantro, chopped
Blend the spinach, cilantro, onions, garlic, water and salt until a smooth paste.
Heat a medium saucepan and add the olive oil. Add the rice and sauté for a minute. Add one cup of the spinach paste, sauté for a minute and add the water and salt. Bring to a boil and cover half way. Cook till the water has evaporated from the surface. Cover all the way and lower the heat all the way and cook for 20 minutes. Fluff with a fork and top with queso fresco and cilantro.