Name: Mexican Green Rice
Prep time: 10 min
Cook time: 25 min
Yield: 6 Servings
Ingredients: 2 cups spinach; 1/2 cup fresh cilantro, chopped; 1 jalapeno pepper, chopped with seeds & ribs removed; 3 garlic cloves, chopped; 2 tbsp extra virgin olive oil; 2 cups brown rice; 1 tbsp chili powder; 1 tsp salt; 1/2 tsp cumin; 1/2 tsp pepper; 4 cups fat free chicken stock; Fresh cilantro for topping

rice is a favorite around here…and we have made our fair share. Some of ur favorites are this Mexican version, or this cheesy one and & especially this cilantro lime version…but this green version is a new must make.

So why make another version when I already have so many? Well you can really never have too many rice recipes, especially when they are this good. What makes this recipe so good…well I combined two of our favorites and added in some veggies to make it super yummy. I combined the classic red mexican rice and a light cilantro rice to make this green version.

There is a little surprise about this rice though that will get some veggies on your kids plates (the big & small ones) without them even knowing it…there is spinach in there!! Yep you read that right there is spinach in the rice, along with some other yummies as well…cilantro, garlic, chili powder and to make it even a little healthier it is all made with brown rice. Now if the word green makes your kids a little queasy then please feel free to call it something else…maybe weeknight rice or quick rice…don’t worry I won’t tell them what is really in there.

MJ

6 Servings

Serves about 1/2 cup

Mexican Green Rice

Rice seasoned with all your favorite mexican flavors and a few surprises making a new favorite that everyone is sure to love...but don't worry I won't tell there are veggies in there

10 minPrep Time

25 minCook Time

40 minTotal Time

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Ingredients

2 cups spinach

1/2 cup fresh cilantro, chopped

1 jalapeno pepper, chopped with seeds & ribs removed

3 garlic cloves, chopped

2 tbsp extra virgin olive oil

2 cups brown rice

1 tbsp chili powder

1 tsp salt

1/2 tsp cumin

1/2 tsp pepper

4 cups fat free chicken stock

Fresh cilantro for topping

Directions

In a food processor blend together spinach, cilantro, chopped jalapeño & garlic until it forms a paste

In a large saucepan heta olive oil over medium heat

Stri in rice, chili powder, salt, cumin & pepper until rice starts to toast, about 4-5 minutes, making sure to stir often

Stir in chicken stock and spinach paste until well combined

Bring to a boil, reduce heat and cover

Let cook for 20 minutes, or until liquid is absorbed and rice is tender

Fluff and sprinkle fresh chopped cilantro

Serve & ENJOY!

Notes

Each serving (about 1/2 cup) is 6 WW Smart Points

Nutritional Info

Calories 220 Calories from Fat 45 Total Fat 5.0g Saturated Fat 0.8g Trans Fat 0.0g Cholesterol 0mg Sodium 564mg Potassium 205mg Total Carbohydrates 38.1g Dietary Fiber 2.2g Sugars 0.6g Protein 6.1g Vitamin A 21% - Vitamin C 7% - Calcium 3% - Iron 9% Nutrition Grade B+

Nutrition

Calories

191 cal

Fat

8 g

Carbs

25 g

Protein

4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

https://sparklesnsprouts.com/2016/04/20/surprise-their-are-veggies-in-this-rice/

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Ok I know you be thinking MJ has lost her mind but truly this it is so, so good, and even better no one will ever know they are eating spinach…I mean talk about the best sneak of veggies into dinner ever!!

If the nutty brown version is not your thing use the white variety, just make sure to reduce the cooking time by 5 or 10 minutes…it always cooks faster.

Take a favorite to the next level while adding some veggies to your plate…but trust me I won’t tell!!

Make everyday sparkle – MJ