This recipe is another from Fine Cooking (Issue #35 Oct/Nov 1999). The recipe seems a bit odd, with spinach and milk, but it is really delicious. It is great served with any Mexican meal, and we love it with Grilled Chipotle Chicken, also from Fine Cooking.
Serves 6-8
Ingredients:
· ½ cup packed fresh cilantro
· 1 cup tightly packed fresh baby spinach (about 1 ½ ounces)
· 1 ¼ cup homemade or low-salt canned chicken broth
· 1 ¼ cup milk
· 1 t. kosher salt
· 3 T. unsalted butter
· 1 T. olive oil
· 1 ½ cups long-grain white rice
· ¼ cup finely minced onion
· 1 garlic clove, minced
Directions:
1. Put the cilantro, spinach, and broth in a blender and blend until the vegetables are pureed.
2. Add the milk and salt, and blend a bit more until well combined.
3. In a 3-quart sauce pan with a lid, melt the butter and olive oil.
4. Add the rice and sauté, stirring about every 30 seconds, until it just begins to turn golden, 3-4 minutes.
5. Add the onion and garlic and cook for about a minute, stirring constantly.
6. Add the contents of the blender, stir well, and turn the heat up to high and bring to a boil.
7. Cover and turn the heat to very low and cook for 20 minutes.
8. Stir the rice gently, cover and cook for another 5 minutes.
9. Remove the pan from the heat and let the rice steam in the covered pot for 10 minutes.
10. Serve hot.
