Mexican Green Rice
POSTED: 1:58 p.m. HST November 19, 2002
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They tell us to eat more leafy greens. Here is a way to do it. This is a very nutritious dish.
Ingredients:
1 1/2 TBS vegetable oil
1 medium onion, diced
2 cloves garlic, minced
2 roasted poblano chili peppers, seeded and chopped (Poblano peppers are mild. They look like purple bell peppers. You can substitute 1 bell pepper, roasted.)
1 jalapeno chili, seeded minced
1 1/2 cup water
1 cup jasmine rice
1 TBS chopped fresh parsley
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 cups chopped fresh greens (spinach, kale, or Swiss chard)
2 TBS minced fresh cilantro
Instructions:
- In a saucepan, heat oil over medium heat. Add the onion, garlic and chili peppers and cook stirring for 5 to 7 minutes.
- Add the water rice parsley, cumin, salt and pepper and bring to an easy boil. Stir, cover and reduce heat and cook for 12 minutes.
- Stir in leafy greens and cilantro and cook over low heat until rice is tender, about 4 5 minutes. Remove from heat, fluff and let stand 5 to 10 minutes before serving.
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