| Ingredients: |  |
| |
 |
1/2
cup tightly packed fresh cilantro sprigs |
|
1/2
cup tightly packed spinach leaves, stemmed and thoroughly washed |
|
2
1/2 cups low-sodium chicken broth |
|
|
|
|
|
|
|
1
1/2 cups long-grain rice |
|
1/4 teaspoon
cayenne pepper
|
| Directions: |
| |
| 1. | Place
cilantro, spinach and broth in a blender and puree until smooth. |
| 2. |
Spray a
large saucepan with cooking spray and heat over medium heat. Add onion and cook
for 8 minutes or until softened and translucent. Add garlic and cook for an additional
2 minutes. |
| 3. |
Add rice
and stir to coat evenly. Add spinach mixture from blender and bring to a boil
then reduce heat to a simmer. Cover and cook for 20 minutes or until rice is tender
and liquid is absorbed. |
| 4. |
Turn off
heat and let stand for 5 minutes. Add cayenne pepper and fluff with a fork. |
