1.Soak the rice in hot water for 10
minutes. Pour off the water, put rice in a sieve or
large strainer and rinse well. Set rice aside to drain.
2. Rinse the spinach well, place it in a saucepan
with no added water, cover and cook for five minutes.
Transfer to a blender.
3. Add the parsley, cilantro, onion, garlic and ½
cup water to the spinach and puree till smooth. Set
aside.
4. Heat oil in hot skillet, add the rice and brown
for about 5 minutes, until starting to turn light
gold. Add the spinach puree to the skillet and saute
the mixture for 2 minutes. Add the water or chicken
broth and salt to taste.
5. Let the rice come to a boil and lower the heat
and cook covered for about 20 minutes more or until
the rice is tender.
6. Remove from heat and let stand covered for 20 minutes.
7. Serve rice garnished with the poblano strips.
This recipe is good with cilantro stuffed
shrimp.
