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Mexican Green Rice with Spinach
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    Mexican Green Rice with Spinach

  • 1 cup diced onion
  • 2 Tbs. minced jalapeno chile (seeds removed)
  • 2 large garlic cloves, minced
  • 1/4 cup vegetable broth, homemade or store bought
  • 1 cup long-grain basmati rice
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 cups chopped fresh spinach
  • 1/4 cup chopped cilantro
  • In a medium saucepan, combine the onion, jalapeno, garlic, and vegetable broth. Bring to a simmer, covered, over moderate heat and simmer until the vegetables are softened, about 5 minutes. Add the rice, cumin, salt, pepper, and 1 1/2 cups water. Bring to a boil over high heat. Cover and reduce the heat to the lowest setting. Cook for 15 minutes. Add the spinach and stir it in gently with fork. Cover and cook until the rice is tender and all the liquid has been absorbed, about 5 more minutes. Remove from the heat. Stir in the cilantro gently with a fork.
    Serves 4.

    From: Everyday Cooking with Dr. Dean Ornish ($25.00, 1996, HarperCollins, New York).
    Posted By: DrBobJ2@aol.com Via:Chile Head Mailing List
    Post Date: Mon, 10 Aug 1998

    *BACK TO RICE*







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