Mexican Green Rice

Ingredients

1/2 cup (packed) coriander/cilantro (mainly leaves, some stalk)

▢1 cup tightly packed fresh spinach leaves OR 1/3 cup thawed frozen spinach , squeezed of excess water

▢1 1/4 cups chicken or vegetable broth

▢1 tbsp olive oil

▢2 garlic cloves , minced

▢1/4 cup finely chopped onion

▢1 1/2 cups long grain rice , uncooked (Note 1)

▢2 cups frozen corn (optional)

▢1 1/2 cups milk

▢1/2 tsp salt

▢Black pepper

Directions

Place coriander/cilantro, spinach and broth in a food processor and whizz until pureed.

Heat olive oil in a large saucepan over medium high heat. Add garlic and sauté for 30 seconds.

Add rice and stir until the grains become translucent and are coated in oil. Add corn, contents of the food processor and remaining ingredients. Stir until combined.

Cover the pot. When it starts to simmer, turn the heat down to low and cook for 20 minutes, until all the liquid has been absorbed.

Remove from the stove and let stand for at least 10 minutes before serving.

Notes

Brown, basmati and jasmine rice are the best substitutes, followed by medium grain rice. Short grain is too sticky for the dish but will be ok. It is not suited to risotto rice.

2. Make it vegan/vegetarian simply by substituting the broth with vegetable broth.

3. Nutrition for the Mexican Green Rice assuming 8 servings. The corn accounts for 30 calories.