This recipe is adapted from here. Not many changes other than I add more cilantro. It is the yummiest rice, and J’s current favorite. Not to mention it’s a great way to add spinach to his diet since he’s not fond of eating “leaves” yet. We love to eat this rice on taco nights.
- 3/4 cup lightly packed fresh cilantro
- 1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
- 1 1/4 cups vegetable or chicken stock (I use vegetable)
- 1 1/4 cups milk
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 1/2 cups long grain rice
- 1/4 cup finely minced onions
- 1 garlic clove, minced
Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed. Add the milk and salt and blend just until everything is blended. Set aside.
In a 3 qt saucepan with a good lid, heat the olive oil and butter. When the butter is melted, add the rice and saute until it just begins to brown (3 minutes). Add the onion and garlic and cook another minute, stirring.
Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low. Allow to cook at least 20 minutes. Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.