This is an authentic Mexican rice dish from Jim Peyton, and despite it's somewhat odd sounding ingredients, it is fantastic!!! Great with any meat dish. I sometimes make this for myself for dinner, with nothing but the rice and a glass of white wine to enjoy with it. Leftovers heat up well, too.
- 1⁄2 cup tightly packed fresh cilantro stem (about 1/2 oz.)
- 1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz.)
- 1 1⁄4 cups chicken stock (low salt, please)
- 1 1⁄4 cups milk
- 1 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 1⁄2 cups long grain rice
- 1⁄4 cup finely minced onion
- 1 garlic clove, minced
- Put the cilantro, spinach and chicken stock in a blender and blend until finely pureed.
- Add the milk and salt and blend just until everything is blended.
- Set aside.
- In a 3 qt saucepan with a good lid, heat the olive oil and butter.
- When the butter is melted, add the rice and saute until it just begins to brown (3 minutes).
- Add the onion and garlic and cook another minute, stirring.
- Add the contents of the blender, stir well, bring the mixture to a boil, then put the lid on and turn the heat to low.
- Allow to cook at least 20 minutes.
- Stir the rice very carefully with a fork, then cover and let it cook another 5 minutes.
- Turn off the heat and let the rice steam, covered, for about 10 minutes before serving.