Mexican Green Rice (Arroz Verde)

Recipe credit: Rebecca Cooper

This should be the ONLY rice I ever make.  It's that good!  Distinct cilantro taste, and invisible spinach nutrients.

1/2 cup tightly packed cilantro
1 cup tightly packed spinach
1 1/4 cups chicken broth
1 1/4 cups milk
1 tsp salt
1 Tbsp olive oil
3 Tbsp unsalted butter
1/4 cup onion, minced
1 clove garlic, minced
1 1/2 cups rice

1. Put cilantro, spinach, and broth in blender and blend until pureed.  Add milk and salt and blend until well combined.
2. Heat olive oil and butter in a large skillet.  When butter is milted, add rice and saute until brown (3-4 minutes). Stir constantly.  Add onion and garlic and cook for 1 more minute.  Add cilantro/spinach mix, stir well, bring to a boil.
3. Cover, turn to low. Cook 20 minutes. Take pan off heat and let rice steam in the covered pan for 10 minutes.

Avocado Rice

Avocado Rice

3 cups uncooked rice (Basmati white & wild rice blend)

½ red onion, diced

Juice of 2 limes

4 ripe avocados

½ cup cilantro, chopped

garlic powder, salt, pepper to taste

1 Rotisserie chicken, chopped

Cook rice in chicken broth or add chicken boullion cube. Cool rice.

Add all other ingredients and stir until well blended.

Toss in chicken last.