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Mexican Green Rice

POSTED: 1:58 p.m. HST November 19, 2002

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:
    1. In a saucepan, heat oil over medium heat. Add the onion, garlic and chili peppers and cook stirring for 5 to 7 minutes.
    2. 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.
    3. 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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