|Mexican Green Rice with Spinach|
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.
From: Everyday Cooking with Dr. Dean Ornish ($25.00, 1996, HarperCollins, New York).
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