¼ cup cilantro
¼ cup basil
¼ cup parsley
1 cup spinach
½ Tablespoon salt
1¼ cup chicken stock
1¼ cup water
4 Tablespoons olive oil
1½ cups uncooked Ralston Family Farms rice (try our Jasmine variety!)
¼ cup onion, minced
1 jalapeno, seeds removed and minced
2 cloves garlic, minced
1 lime, quartered (for garnish)
In a blender or food processor, add cilantro, basil, parsley, spinach, salt, chicken stock, and water. Puree until smooth and well combined. Set aside.
Place oil in a large saucepan that has a tight-fitting lid and warm uncovered over medium heat. Add rice and sauté, stirring constantly, until rice starts to toast and turns golden brown, approximately 3 minutes. Add onion, jalapeno, and garlic. Sauté for 1 minute, stirring constantly. Add pureed mixture to the saucepan, stirring to combine. Increase heat to high to bring the rice mixture to a boil. Reduce heat to low, cover, and cook for 20 minutes. Uncover and fluff with a fork. Serve warm.