Monday, May 5, 2014
Happy Cinco de Mayo! Time to get your fajitas and margaritas on. And for the side, how about a serving of green rice for some color and fun flavor? Spinach, cilantro, and a jalapeno add flavor and color to this dish and I really like the inclusion of corn for a change in texture. This rice is simple, delicious and adds a nice change to the traditional beans and rice you're probably used to with your Cinco de Mayo celebrations.
I found this recipe in Penzey's spring 2014 catalog. It comes from an organization called the Homegirl Cafe, a cafe and catering company that gives at-risk men and women a second chance in Los Angeles. There story is pretty inspiring, so I encourage you to check them out. I made a few minor adjustments to the recipe, including decreasing the amount of oil and adding some lime juice. And because I was lazy, instead of stirring in cut spinach at the end, I increased the amount I used in the "sauce." I don't think I was missing out, but you could do it either way. We'll definitely have this rice again. It's a great way to incorporate extra veggies into a dish and provide a flavorful twist on regular rice.
3 cups fresh baby spinach
1/2 cup fresh cilantro
1 jalapeno pepper, seeds and membrane removed
1 clove garlic
juice of one lime
2 Tablespoons plus 1 teaspoon olive oil, divided
2 1/2 cups basmati rice
3 cups water
3/4 cup corn kernels
1 teaspoon salt
In the bowl of a food processor, combine spinach, cilantro, jalapeno, garlic clove, lime juice and 1 teaspoon olive oil. Process until smooth, about 6-10 pulses. Set aside.
In a large skillet, heat remaining olive oil over medium high heat. Add rice and stir to coat. Cook gently for about 5 minutes until lightly golden, continuing to stir.
Add spinach mixture, water, corn and salt. Stir to combine and bring to a boil for 5 minutes.
Reduce heat and cover. Simmer for about 15 minutes longer until liquid is absorbed and rice is fluffy.
Remove from heat and serve.
Makes 8-10 servings.
The Cookie Princess
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