Categories: Sides

Ingredients

• 3 2/3 cups chicken stock
• 1 1/3 cups baby spinach
• 1 cup plus 2 tbsp. whole milk
• 1 cup fresh cilantro leaves
• 1 2/3 cups chopped onion
• 2 tsp olive oil
• 3 1/2 cups long-grain white rice
• 3 large garlic cloves, chopped

Directions

1. In a blender, puree first 4 ingredients, 1/2 tsp salt, and 1/2 tsp pepper. In saucepan, cook onion in oil over high, stirring often, until soft, 5 minutes. Stir in rice, garlic and cilantro puree. Bring to simmer. Reduce heat to low; cover. Simmer until rice is almost tender, 18 minutes. Spread rice out on baking sheet. Let cool. Transfer to large container. Refrigerate rice.

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