- 1 tablespoon olive oil
- 1 cup diced onion, approximately half of a medium onion
- 2 cloves garlic, diced
- 1 cup Jasmine or Basmati rice
- 1 1/2 cups vegetable broth, chicken broth, or water
- 1 bunch fresh spinach, stemmed
- 1 bunch cilantro, stemmed
- 3 tablespoons lime juice
- 1 teaspoon kosher salt
- Jalapeno (optional)
Heat oil to medium heat in a saucepan with a lid. Sauté the onion for approximately two minutes or until onions are slightly translucent. Add the garlic and sauté an additional one minute.
Increase heat to medium-high. Add the rice and cook for 1-2 minutes or until slightly browned. Stir as needed to prevent burning. Add the broth or water, increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
Meanwhile, add the spinach, cilantro, lime juice, salt, and jalapeño (if using) to the bowl of a food processor fit with the blade attachment. Process until smooth.
Remove the rice from heat and let stand for five minutes with the lid on. Do not remove the lid at any point as it will release steam disrupting the cooking process. After five minutes, stir in the greens mixture. Serve warm.
From Tao of Spice