Ingredients
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1 cup cilantro (leaves and stems)
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1 cup baby spinach
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1-1/4 cup chicken stock (or vegetable stock)
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1-1/4 cup milk
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1 tablespoon canola oil
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1 tablespoon butter
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1 cooking onion, diced
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2 cloves garlic, minced
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1-1/2 cups white rice
Directions
- To a blender add the cilantro, spinach and chicken stock. Blend on medium-high for 45 seconds until the cilantro and spinach is pulverized. Add the milk and blend for another 15 seconds.
- Add the canola oil and butter into a medium pot set over medium heat. Cook for five minutes until the onion is soft and translucent. Pour in the rice and cook for an additional two to three minutes until the rice is slightly toasted.
- Pour in the green mixture and stir the rice. Cover with a lid and bring to a simmer. Once simmering, turn the rice to low and cook for 18 minutes. Turn off the heat and let the rice stand for ten minutes.
- Use a fork to fluff up the rice and serve.
