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6 servings
  • 1 cup (8 oz/225 g) spinach
  • ½ cup (4 oz/25 g) whole cilantro
  • 1¼ cup (10 oz/300 ml) chicken broth
  • 1¼ cup (10 oz/300 ml) milk (Whole milk or coconut milk work really well)
  • Salt to taste
  • 2 tbsp oil
  • 1½ cup (12 oz/337 g) long grain rice
  • ½ tsp onion powder (Or ¼ cup or 4 oz fresh minced onion)
  • ¼ tsp garlic powder (Or 1 clove minced)


1. Blend the spinach, cilantro and chicken broth in a blender for a few minutes until the spinach is well blended. Add the milk and salt to taste and blend again. Set aside.

2. In a medium pot heat the oil over medium high heat and add the rice. Cook the rice until it starts to turn golden brown. If using fresh onion and garlic, you can add them at this point and cook for about 2 minutes.

3. Add the spinach mixture, onion powder and garlic powder and stir. Cover the pot, bring to a boil, then reduce heat to low and cook for 20 minutes or until all the liquid has evaporated. Remove from the heat, let it rest for a few minutes and fluff with a fork before serving.