Spice up plain rice with a flavorful blend of onions, chilies, cilantro, herbs, spices, AND spinach to make it super green. Trick your kids into eating more veg! —Quisine Queen B
white parboiled rice
avocado oil (or any type of cooking oil)
plant-based margarine (or butter)
1 1/3 cups
onion, cut into large chunks
scallions, sliced (white parts will be used in the water to cook the rice)
garlic cloves, peeled
jalapeno or habenero pepper, seeded and white membrane removed
Adobo seasoning or Better Than Bouillon Roasted Chicken paste
Mexican oregano (or Italian oregano)
ground black pepper
spinach, fresh or defrosted
poblano pepper, seeded, large dice
green parts of the scallion sliced earlier
In This Recipe
In a medium-sized pot on low-medium heat, add the oil and margarine/butter. Add the rice to the pot and toast it for 3-5 minutes, stirring occasionally, until most of the grains are golden.
In a small blender, add the water, onion, white parts of the scallions, garlic, jalapeno, and spices (ending at 'ground black pepper). Blend until smooth. Then, pour the liquid over the rice and stir. Allow the rice to come to a boil, then reduce heat to simmer and cover. Cook for about 15-20 minutes.
While the rice is cooking, add to the same blender the spinach, poblano, cilantro, green parts of the scallions, lime juice, and salt. Blend the ingredients until smooth.
When the rice has finished cooking, remove the lid and fluff it with a fork. Next, pour in the green liquid and continue to fluff as it absorbs. Top with fresh cilantro, if desired, and serve.