Arroz Verda - Green Rice
This mexican influenced dish is a fresh and easy update to your rice side. Adding nutriants galore, even it's color will entice you! 

1 bunch Spinach - or use prewashed
1 bunch cilantro
1/2 bunch parsley
2 jalapeno peppers (keep the seeds if ya like it hot)
1 tsp sea salt
2 1/4 veg stock or water will work just fine
2 tbsp olive oil or butter
1 small onion or shallots finely diced
2 garlic cloves, or more if you feel moved to be garlicky
1 1/2 cups jasmine or other long grain rice (I've used brown and it's works out fine)
4 tbsp chives - optional

Wash spinach, cliantro parsley and jalepenos. Put in a blender with the salt and 1 cup of the stock or water. (keep 1/4 cup aside) Blend to liquefy.

Heat a pot to medium/high and add oil or butter. Add onion and saute until translucent. Add the garlic and rice and saute a few minutes, stirring often until rice turns slightly golden. Add the contents of the blender along with the remainder of the stock. Stir well to combine, turn up heat and bring to a boil. Cover, reduce and turn to low and cook for 15 minutes. Turn off the heat and let stand (No Peeking!)for another 10 minutes.

Fluff it and add chives.

Guaranteed this will become a favorite!



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