| Preparation time | 10 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
1 ½ cups Texmati/white long grain riceAbout 1 tablespoon canola, safflower or olive oilSalt and pepper2 ½ cups chicken or vegetable stock½ pound spinach, stemmed2 scallions, coarsely chopped1 jalapeno pepper, seededA small handful of cilantro leaves, 2 tablespoons1 lime
Directions
- In a saucepot, toast rice 2-3 minutes over medium heat with oil, 1 turn of the pan.
- Season rice with salt and pepper and add stock, bring to boil, then reduce heat to simmer and cover, cook 15 minutes, shaking the pot occasionally.
- Place spinach, scallions, jalapeno and cilantro in food processor, add juice of 1 lime and process until finely chopped. Add to rice, stir to combine and cover pan, then remove from heat and let stand 5 minute