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Here I am for another edition of Blogging marathon (BM# 19). This time I signed up for all 4 weeks since the themes were very interesting, thanks to our brilliant organizer Valli for that. It has been really busy past few weeks -- too much work at office and home. With my husband travelling continuously for the past 2-3 weeks, once I get home, I can't even find time to turn on the computer. But things are looking up and hopefully this madness will end pretty soon. The theme I chose for the first week is "Cooking with Greens" and...


Servings

34 serving

Total time

50 minutes

Cuisines

Mexican

Courses

Dinner


Ingredients

  • 1 cup Rice (Long grain (I used Jasmine ))
  • 2 big handfuls Arugula ((about 2 cups) Baby)
  • 1 big handful Spinach ((about 1 cup) Baby)
  • 1 handful cilantro ((about 1 cup))
  • 1 onion (- medium, finely chopped)
  • 1 pepper (Green - medium, coarsely chopped)
  • 1 jalapeno (- chopped)
  • 2 cloves garlic (- minced)
  • ½ tsp red pepper (flakes)
  • 2 tbsp lime juice
  • to taste Salt


Method

  1. Heat 2tsp oil in a medium saucepan; add the onions, garlic and red pepper flakes. Saute until onions are translucent, about 5 minutes.
  2. In the meantime wash and drain the rice and keep aside.
  3. Grind the greens along with green pepper and jalapeno into a smooth paste.
  4. Once the onions are cooked through, add the rice and cook on medium-high flame, stirring frequently until rice is toasty and slightly browned.
  5. Next add the ground green paste and ¾cup of water. Cook until most of the water evaporates, about 5-6 minutes.
  6. Next add 1¾ cups of water, lime juice and salt; bring the mixture to a boil. Lower the heat to medium-low; cover and cook until all the water is absorbed and the grains are cooked through, about 12-15 minutes. (I use 1:2 rice:water measurement when cooking Jasmine rice -- adjust the water accordingly if using any other kind of rice).
  7. Turn off the heat and set aside for at least 10 minutes before digging in.

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