OK, so it’s Green Rice. The way my name came about is I served it for dinner one night without saying anything about it to my 8-year-old son, who hates rice. He took one bite and then started shoveling it in. Then he asked me for seconds of “that good Salsa Rice.” Since then I’ve made it quite a bit, and he’s always very enthusiastic about eating it. And I’m thinking “I can’t believe my kid likes something with spinach in it!” So try this out if you’ve got kids, it’s 8-year-old boy approved. 😉
2c chicken broth
2c (gently packed) fresh spinach leaves (about 1 bunch)
1c cilantro leaves
2 cloves garlic
1T pickled jalapeños, with brine
1 lime – grated zest and juice
4T extra virgin olive oil
2c long grain white rice
Combine broth, spinach, cilantro, garlic, pickled jalapeños, zest and juice of lime, and salt in a medium saucepan. Cover and bring to a boil, then reduce heat and simmer for 5 minutes. Turn off heat and remove lid. When all bubbling has ceased, transfer contents to a blender. Place lid on top, but remove center cap so steam can escape. (Removing the cap is critical or you will end up with a big mess – ask me how I know. 😉 ) Purée until smooth.
Rinse out saucepan with water to remove any food particles, then wipe dry. Set back on stove over medium heat and add olive oil. Heat until oil is shimmering, then add rice. Cook, stirring occasionally, until the rice grains have turned opaque – don’t let them brown. When rice is ready, add water and purée. Stir well and replace lid. Bring to boil, then reduce heat to low and simmer gently with lid on for 15 minutes. After cooking is finished, remove pan from heat and allow to sit with lid on for another 10-15 minutes. Fluff with fork and season with additional salt & pepper before serving.