Green Rice

Name: Green Rice
Ingredients: Leaves from 1 bunch cilantro; 1 poblano chile, oil-roasted, peeled, cored, and seeded (page 154); 1 jalapeno chile, stemmed and seeded; 3 green onions, trimmed; 2 leaves romaine lettuce; 1 tablespoon fresh lime juice; 2 tablespoons unsalted butter; 3 1/2 cups water; 1 clove garlic; 1 cup baby spinach; 3 teaspoons kosher salt; 2 1/4 cups raw parboiled white rice (such as Uncle Bens)

12 ingredients

9 steps

Ingredients

Leaves from 1 bunch cilantro
1 poblano chile, oil-roasted, peeled, cored, and seeded (page 154)
1 jalapeno chile, stemmed and seeded
3 green onions, trimmed
2 leaves romaine lettuce
1 tablespoon fresh lime juice
2 tablespoons unsalted butter
3 1/2 cups water
1 clove garlic
1 cup baby spinach
3 teaspoons kosher salt
2 1/4 cups raw parboiled white rice (such as Uncle Bens)

Directions

1

Preheat the oven to 400F.
2

In the jar of a blender, add all ingredients except for the rice and puree.
3

There should be 5 cups liquid; if not, add more water.
4

Place the chile puree and rice into an ovenproof container and cover tightly with aluminum foil.
5

Bake until the rice is tender and all liquid has evaporated, about 40 minutes.
6

Mix the rice with a spoon before serving to reincorporate any bits of chopped greens that rise to the top during baking.
7

Serve immediately.
8

The dish can be made up to 2 hours ahead and held at room temperature.
9

Reheat in a microwave.