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An aromatic and tasty side dish that pairs perfectly with fish, chicken or beef.
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Original reipce makes 2 dozen Change Servings
RINSE rice and soak for 15 minutes. Drain.
COMBINE water and bouillon in a large glass measuring cup; stir to dissolve.
PLACE spinach, cilantro and bouillon mixture in a blender; cover. Blend until smooth. Add evaporated milk; pulse until well combined.
HEAT butter and oil in a large skillet over medium-low heat until butter is melted.
STIR in rice; cook, stirring frequently, for 4 minutes. Add onion and garlic; cook for 1 minute.
ADD spinach/cilantro mixture; increase heat to medium. Stir well and bring to a boil. Cover; reduce heat to low. Cook for 20 minutes.
STIR rice carefully. Cover and cook for an additional 2 minutes. Remove from heat. Keep covered and let rest for 10 minutes before serving.
TIP: Stir in a chopped serrano chile 10 minutes into the rice cooking for a spicy kick.
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 45g||15%|
|Dietary Fiber 1g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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