This Green Mexican Rice with Corn is made with spinach, jalapeno, garlic, and cilantro, and it goes perfectly with anything!
- 2 cups spinach
- 1/2 cup or more cilantro leaves
- 1 jalapeno or serrano pepper
- 2 cloves garlic
- 1/4 cup canola oil
- 2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt (more to taste)
- 1 cup corn
- Pulse the spinach, cilantro, pepper, and garlic in a food processor until very finely chopped (almost like a paste).
- Heat the oil in a large pot over medium high heat. Add the rice and stir continuously for 5-8 minutes, until the rice is starting to turn light golden brown. Add the water, salt, corn, and green paste from step one. Cover and boil for 5 minutes. Stir, replace cover, and lower the heat to simmer for another 10-20 minutes or until the rice is soft and fluffy. Serve with additional salt, cilantro leaves, and lime if desired.
This goes really well with grilled chicken, grilled shrimp, fried plantains, spicy beans, in burritos and tacos, or straight up on tortilla chips. YUMMY.
For the fried plantains recipe, try these Garlic Tostones. My fave!