This is from today's Healthy Eating column in the New York Times.
The author says the rice will be a beautiful green color if you use white rice -- I love the flavor of arborio rice, a white variety. Brown rice makes a more healthful, fiber-filled dish, however. Your decision!
Recipe: Green Rice (Arroz Verde)
2 cups chicken, vegetable or garlic stock, or water
1 cup tightly packed baby spinach
1/2 cup tightly packed cilantro leaves
Salt to taste
1 tablespoon canola oil or extra virgin olive oil
1/2 medium onion, finely chopped
2 garlic cloves, minced
1 cup long grain rice or basmati rice, rinsed several times with cold water
Salt to taste
1. Combine 1 cup of the stock or water with the spinach and cilantro in a blender, and blend at high speed until smooth. Place the remaining stock or water in a saucepan, and bring to a simmer.
2. Heat the oil in a medium-sized, heavy saucepan over medium heat, and add the onion. Cook, stirring, until tender, three to five minutes. Add a generous pinch of salt and the garlic and rice. Stir together for a few minutes until the rice is beginning to crackle. Add the simmering stock or water and salt to taste (I use about 3/4 teaspoon). Bring to a simmer, reduce the heat to low, cover and simmer five minutes.
3. Uncover, and stir in the blended green mixture from the blender. Rinse the blender with about 1/4 cup water, and add it to the rice. Stir once, raise the heat and bring to a simmer. Cover, reduce the heat to low, and simmer 10 to 15 minutes or until all of the liquid has been absorbed by the rice. Turn off the heat, uncover and place a clean kitchen towel over the pot. Replace the lid, and allow the rice to stand undisturbed for 10 minutes. Fluff the rice with a spoon or fork, taste and adjust seasoning. Serve.