aka Mexican green rice. A more interesting, flavourful and vivid green accompaniment to a grilled steak with chipotle butter, a Mexican sweet potato bowl or burritos made with chicken pibil. Feeds 4
- 250g long grain rice
- 120g spinach
- A small bunch of coriander
- 2 fat garlic cloves, peeled
- 1 large onion, peeled and roughly chopped
- 500ml chicken stock
- 2 tbsp olive oil
- Pinch of salt
- Soak the rice in cold water for 10 mins
- With a hand blender or mini food processor, whizz up the spinach, coriander, onion and garlic with 100ml of stock to loosen it into a vivid green puree
- Heat a large, deep frying pan (with a lid) over medium heat and add the oil
- Add the greens and fry, stirring constantly, for a minute or two
- Drain the rice and add to the pan, stirring well
- Now add the other 400ml of stock, season (depending on how salty your stock is) and bring to the boil
- Stick the lid on, turn the heat down and simmer for 10 mins
- Turn off the heat and leave the pan covered for a further 5 mins
- Then open it up, smell the delicious green waft that comes from the pan, and fluff it up with a fork before serving
Sophie cooks 