Mexican Green Rice
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
Basmati Rice – 1 cup
Spinach leaves – 1 cup
Coriander leaves – 1/3 cup
Green chiles – 2
Onion – 1, small size, finely chopped
Garlic – 2 cloves, finely chopped
Olive oil – 1 tablespoon
Vegetable stock / Water – 2 cups
Salt – to taste
Instructions:
Wash and soak basmathi rice in 2 cups of water for 30 minutes. After 30 minutes, drain the water and keep aside.
Wash and clean the spinach and coriander leaves. Chop them and add them to the grinder/Mixer. Add green chillies it and grind it to a smooth paste. Keep it aside.
Heat oil in a kadai / frying pan. Add garlic and onion when the oil is hot and not smoking. Saute till both become golden brown and releases nice aroma. Add the drained rice and saute till the rice becomes brown. Add the spinach paste to the rice and mix well.
Transfer this rice spinach mixture to the pressure cooker and add 2 cups of water and salt to taste. Pressure cook it for 3 whistles. Once the steam suppresses, fluff it off using a fork. Serve hot.
Notes:
Instead of pressure cooking, you can directly add 2 cups of water to the frying pan and cover it tightly for 10 minutes or until you don’t see water in the pan.
The thumb rule for rice and water ratio is 1:2. However, it might change based on the rice brand. I followed the instructions given in my rice pack and added water accordingly.
From umaskitchenexperiments.blogspot.in