Green Rice (Easy)

Green rice

What! Green rice! No way, but yes way! Would you believe this rice is made green by pureeing fresh spinach and cilantro together in the blender and adding chicken broth to liquefy it! Talk about sneaking vegetables into your kids food without them even knowing it! You do not even know it is spinach, I don't taste it and this rice is such a favorite in my house that I have to double it, I really mean have to! I have to give credit to Rachael Ray for this recipe, it sure is good and so easy to prepare! It really is!

http://www.rachaelray.com/recipe.php?recipe_id=2516


Ingredients:

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 jalapeño peppers, seeds and ribs removed and finely chopped
• 1 1/2 cups rice
• 3 cups chicken or vegetable stock, divided
• 3/4 pound baby spinach
• 1/2 cup cilantro leaves (I double this recipe and I use one entire bunch of fresh cilantro)

Preparation:

Place a medium pot over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Toss the jalapeños into the pan and cook until tender, 3-4 minutes. Add in the rice and cook about a minute (you're toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.
Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining stock (about 1/2 cup) in a food processor (ask a grown-up helper for assistance with the food processor, if you need it). Dump the mixture into a dish and reserve it until the rice is finished cooking. When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

2 large jalapenos diced up first soften in some olive oil then add 1 1/2 cups of jasmine rice, once creating the nutty aroma, I then added the 2 1/2 cups of chicken broth. Brought to a boil, then simmered for 20 minutes covered.

Prepared green sauce for the rice to be made green. Fresh spinach leaves and cilantro and chicken broth.