Ingredients
- Long grain rice - 1cup (I used Jasmine rice)
- Baby Arugula - 2 big handfuls (about 2 cups)
- Baby Spinach - 1 big handful (about 1 cup)
- Cilantro - 1 handful (about 1 cup)
- Onion - 1 medium, finely chopped
- Green Pepper - 1 medium, coarsely chopped
- Jalapeno - 1, chopped
- Garlic - 2 cloves, minced
- Red pepper flakes - 1/2tsp
- Lime juice - 2tbsp
- Salt - to taste
Directions
- Heat 2tsp oil in a medium saucepan; add the onions, garlic and red pepper flakes. Saute until onions are translucent, about 5 minutes.
- In the meantime wash and drain the rice and keep aside.
- Grind the greens along with green pepper and jalapeno into a smooth paste.
- Once the onions are cooked through, add the rice and cook on medium-high flame, stirring frequently until rice is toasty and slightly browned.
- Next add the ground green paste and ¾cup of water. Cook until most of the water evaporates, about 5-6 minutes.
- Next add 1¾ cups of water, lime juice and salt; bring the mixture to a boil. Lower the heat to medium-low; cover and cook until all the water is absorbed and the grains are cooked through, about 12-15 minutes. (I use 1:2 rice:water measurement when cooking Jasmine rice — adjust the water accordingly if using any other kind of rice).
- Turn off the heat and set aside for at least 10 minutes before digging in.