Ingredients

• 3 tablespoons olive oil
• 0.5 cups onions
• 2 teaspoons kosher salt
• 2 cups baby spinach
• 4 jalapenos peppers
• 1 bunch Italian parsley
• 2 cloves garlic , peeled
• 1 bunch green onions
• 2.5 cups water
• 2 cups basmati rice

Instructions

1. 1 Add oil to a saucepan with a tight fitting lid, and place over medium heat. Add onions and a pinch of salt, and cook, stirring occasionally, until onions soften and turn translucent, about 5 minutes.
2. 2 Meanwhile, combine spinach, peppers, parsley, garlic, green onions, and water or broth in a blender. Blend on high speed to liquefy; set aside.
3. 3 Add rice and remaining salt to the saucepan, and stir until rice grains are coated with oil, about 1 minute.
4. 4 Turn the heat up to high; pour in liquid from the blender. Stir for a few seconds to combine, and then wait for the mixture to start to boil around the edges. Stir once more, and then briefly shake the pan to settle the rice down into an even layer.
5. 5 Wait for mixture to return to a boil around the edges, 30 seconds to 1 minute. Reduce heat to medium-low, and cover tightly. Set a timer for 20 minutes.
6. 6 Turn off the heat, set the timer for 10 minutes more, and let rice rest, covered, for the full 10 minutes. Uncover, and use a fork to test the doneness of rice in the center. If rice is tender, use a fork to stir, toss, and fluff to separate the rice grains. If it is not quite tender enough, cover and place back over medium-low heat for 5 minutes, and then recheck for doneness. Fluff and serve.

Nutrition per serving