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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If Popeye lived in Mexico, this is what he would eat. Ingredients:
1 1/2 tablespoons olive oil |
1 medium yellow onion, diced |
2 garlic cloves, minced |
2 poblano peppers, roasted, seeded, peeled &, chopped |
1 jalapeno chile, seeded &, minced |
2 cups water |
1 cup white rice |
3 tablespoons fresh parsley, chopped |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups chopped fresh spinach |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Heat oil in saucepan over medium heat.
2. Cook& stir onion, garlic& chilis for 5-7 minutes.
3. Add water, parsley, cumin, salt& pepper; bring to a simmer over medium-high heat.
4. Stir in rice, cover, and cook at medium-low for 10-12 minutes.
5. Stir in spinach and cilantro; cook on low until rice is tender (4-5 minutes.) Remove from heat, fluff rice, and let stand for 5-10 minutes before serving.
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