Mexican green rice with spinach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced onion |
| 2 | tablespoons | Minced jalapenos |
| 2 | larges | Garlic cloves; minced |
| ¼ | cup | Vegt broth |
| 1 | cup | Basmati |
| ½ | teaspoon | Ground cumin |
| Salt & pepper to taste | ||
| 2 | cups | Chopped fresh spinach |
| ¼ | cup | Chopped cilantro |
Directions
I just have to send in this recipe even though I havn't tried it yet. Will tomorrow night. It's from Everyday Cooking with Dr. Dean Ornish.
In a medium saucepan combine onion, jalapeno, garlic and veggie broth.
Bring to a simmer, covered, over moderate heat and simmer until vegetables are soft, about 5 minutes. Add rice, cumin, salt & pepper, and 1-½ cups water. Bring to a boil over high heqt. cover and reduce heat to lowest setting. Cook 15 minutes. Add spinach and stir in gently with a fork. Cover and cook until rice is tender and all liquid has been absorbed, about 5 more minutes. Remove from heat and stir in cilantro.
Posted to fatfree digest by JBennicoff@... on Feb 5, 1998