Mexican green rice

Mexican green rice

By
From
Posh Rice
Serves
4
Prep
35 mins

A colourful side that’s a great accompaniment to a Mexican meal. Increase or decrease the quantity of chillies, depending on taste.

Ingredients

Quantity Ingredient
100g spinach
1-2 jalapeno chillies, deseeded
3 shallots, halved
1 large garlic clove
small bunch coriander
small bunch flat-leaf parsley
400ml hot vegetable or chicken stock
2 tablespoons olive oil
250g easy-cook long-grain rice
salt
freshly ground black pepper
1 lime, cut into wedges, to serve

Method

  1. Put the spinach, chillies, shallots, garlic and most of the herbs into a food processor. Blitz to a paste, taste and add more chilli, if you like. Add 4 tbsp of the stock to loosen and blitz again.
  2. Heat the oil in a large saucepan over a high heat. Add the rice and stir to coat, then fry for 2 – 3 minutes until starting to turn golden. Tip the paste into the pan, season well and cook, stirring for 2 minutes. Pour over the remaining stock and bring to a simmer, then turn the heat down to the lowest setting, cover and cook for 15 minutes. Turn off the heat and leave to steam for 10 minutes. Fluff with a fork and serve with the reserved herbs and lime wedges to squeeze over.
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