Pureed spinach and cilantro add a beautiful green hue and zesty taste to boiled rice, taking it far beyond a mundane side dish.
Recipe courtesy of Mod Mex: Cooking Vibrant Flavors at Home; photography by Simon and Tammar Rothstein
|3 poblano chiles||4 cups warm water|
|3 tablespoons canola oil||2 cups firmly packed spinach leaves|
|1 1/2 cups diced yellow onion||2 cups firmly packed fresh cilantro leaves|
|1 teaspoon chopped garlic||Kosher salt and freshly ground black pepper|
|2 cups long-gran white rice|
Roast and peel the poblano chiles.
Heat a medium-size pot over medium-high heat, add the oil, onion, and garlic and saute until the onion is translucent. Add the rice and cook for 2 minutes more. Add the water and bring to a rapid boil over high heat. Lower the heat, cover, and cook for 20 minutes, or until all the water is absorbed and the rice is cooked. Remove the pan from the heat and let the rice cool.
Meanwhile, in a large pot, cover the spinach and cilantro with water. Bring just to a boil and then drain and shock the spinach and cilantro under cold water. Working with a handful at a time, squeeze out the excess water.
In the jar of an electric blender, combine the spinach, cilantro, and poblanos and puree until smooth. In a bowl, blend the rice with the spinach puree and season to taste with salt and pepper. In a saucepan, heat the rice over medium heat, stirring frequently, and serve.
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