(makes 6-8 servings)
Ingredients: | |||
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1/2 cup tightly packed fresh cilantro sprigs |
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1/2 cup tightly packed spinach leaves, stemmed and thoroughly washed |
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2 1/2 cups low-sodium chicken broth |
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Nonfat cooking spray |
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1 onion, chopped |
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2 garlic cloves, chopped |
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1 1/2 cups long-grain rice |
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1/4 teaspoon cayenne pepper
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Directions: | |||
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1. | Place cilantro, spinach and broth in a blender and puree until smooth. | ||
2. | Spray a large saucepan with cooking spray and heat over medium heat. Add onion and cook for 8 minutes or until softened and translucent. Add garlic and cook for an additional 2 minutes. | ||
3. | Add rice and stir to coat evenly. Add spinach mixture from blender and bring to a boil then reduce heat to a simmer. Cover and cook for 20 minutes or until rice is tender and liquid is absorbed. | ||
4. | Turn off heat and let stand for 5 minutes. Add cayenne pepper and fluff with a fork. |
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