Servings:
Serves 4 Servings
Ingredients
- 1/2 cup fresh cilantro leaves
- 10 ounce frozen spinach (or 1 pounds fresh spinach blanched and shocked)
- 2 cup unsalted chicken broth
- 1 cup long grain white rice
- 1 teaspoon salt
- 2 tablespoon canola oil
- 1 tablespoon whole scallion, trimmed, all but one of the green stems removed
- 1 tablespoon scallion, green part only, finely diced for garnish
Preparation
Baking Directions:
Preparation: Place the spinach, cilantro and chicken broth in a blender and mix until all ingredients are well blended, 2-3 minutes.
Put the mix through a colander and set aside.
In a medium sized pot with lid, add rice, broth, salt and oil, stir well and add scallion.
Let it come to a boil, then lower the heat to medium, and cook until the liquid has almost evaporated.
Place the lid on the pot and let it continue cooking at very low heat for another 10-15 minutes.
Turn off the heat, remove the scallion, and stir the rice cautiously so as not to break the rice grains.
Let it rest, lidded, for an additional 5 minutes, then serve, garnishing with diced scallion.
