December 10, 2014

Herbed Spinach and Tomato Rice

In an effort to sneak vegetables into our diet, I concocted this dish. I was pleasantly surprised with the result. It takes a bit more effort than just plain rice, but the result is yummy and flavorful. In the end, you can't even tell there is spinach in the rice. Approvals were abound!


2 cups of basmati or long-grain rice
1 cup of spinach leaves
1 roma tomato
1 half de-seeded jalapeno
1/2 cup of fresh parsley
2 cloves garlic
4 cups broth or water
2 tbs oil


In a blender combine 1 cup of broth with spinach, tomato, parsley, garlic and blend until smooth. 

In a medium saucepan, heat oil and stir fry rice for 3ish minutes. Add blended mixture and broth into the pan. Add salt to taste. 

Bring to a boil. Place lid on and simmer on low for 15 minutes. Fluff as needed

Serve with entree or as is


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