Green Rice

This is a recipe I have used regularly over the past few years.  It is an easy and healthy rice dish with Mexican flavors. It is full of spinach, but you can't taste it.  The kids eat this one up. The recipe is from Rachel Ray.  The only change I usually make, is to use brown rice instead of  white (and increase the cooking time for that).

Ingredients

• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 2 jalapeño peppers, seeds and ribs removed and finely chopped
• 1 1/2 cups rice
• 3 cups chicken or vegetable stock, divided
• 3/4 pound baby spinach
• 1/2 cup cilantro leaves

Directions:

1. Place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
 2. Toss the jalapeños into the pan and cook until tender, 3-4 minutes.
3. Add in the rice and cook about a minute (you're toasting it, so it's ready when it starts to smell nutty). 4.Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.

5.Make the "green" part of the rice by pureeing together the baby spinach, cilantro and remaining stock (about 1/2 cup) in a food processor. Dump the mixture into a dish and reserve it until the rice is finished cooking. When the rice has finished cooking, stir in the green sauce and transfer the rice to a serving bowl or platter