One more way to "green-up" a meal! This is such a pretty side dish, and it tastes great too. The milk and chicken broth mellow out the spinach and cilantro very nicely. It goes really well with almost any meat, poultry, fish, or vegetarian main dish.
Arroz Verde ~ Green Rice
6 to 8 servings
1 cup tightly packed fresh young spinach leaves (stems removed)
1/2 cup tightly packed fresh cilantro sprigs
1 1/4 cups chicken broth (canned, or homemade)
1 1/4 cups milk
1 teaspoon kosher salt
3 tablespoons butter
1 tablespoon olive oil
1 1/2 cups long-grain white rice
1/4 cup finely minced onion
1 clove garlic, minced
In the container of an electric blender puree the spinach, cilanto and chicken broth. Add the milk & salt and blend again until thoroughly mixed. Set aside.
Heat butter and olive oil over medium heat in a medium size, heavy saucepan (about 3 to 4 quart size) pan must have a lid. As soon as the butter has melted, add the rice, saute and stir until it begins to turn golden; about 3 to 5 minutes. Add the garlic and onion and continue cooking, stirring constantly for another minute or two.
Carefully add the contents of the blender to the pan and stir well, turn heat to high and bring to a boil.Cover pan, turn heat to very low, and cook for 20 minutes.
After 20 minutes, lift lid, and gently fluff rice with a fork to avoid crushing. Cover again and allow to cook for another 5 minutes. Remove the pan from the heat, leave cover in place and allow rice to steam for an additional 10 minutes.