Friday, 6 January 2012

Mexican Green Rice

·         1 ½ cups chopped spinach
·         1 cup coconut milk
·         ½ cup chopped cilantro
·         2 chopped jalapeno pepper
·         ½ cup chopped parsley
·         A little fresh oregano
·         1 tbsp olive oil
·         1 onion, chopped
·         3 garlic cloves, chopped
·         1 ½ cup long grain rice
·         Salt to taste
            Place the spinach in blender and add half cup of water in it. Add coconut milk, chopped cilantro, chopped parsley, jalapeno pepper and oregano in the blender and blend until it converts to a nice and smooth green juice. Set it aside. Now heat the olive oil in a skillet and add chopped onion to it. When the onion becomes soft (not brown) add chopped garlic also and cook for 1-2 minutes at medium heat. Then put the rice in the skillet (don’t soak rice before cooking). Cook for 5-6 minutes and then add the green juice prepared before. Add salt also and mix well. Add 1 cup of water or according to the type of your rice. Mix well and simmer for about 15-20 minutes over low heat. Delicious Mexican Green Rice are ready.