Saturday, November 26, 2011

Mexican Green Rice

I hope all of you had a wonderful Thanksgiving! If you need some great recipes for Thanksgiving leftovers here you go, I am giving you our top two recipes that eat up leftover turkey and mashed potatoes:
This past week was busy getting ready for Thanksgiving to roll around.We have been having a lot of mexican feasts at home. I wanted to make a different healthier version of Spanish rice. I came up with this Green Rice Recipe. It can be served hot or cold and it is really easy to make. You can adjust your peppers according to your taste. Low in Calories and loaded with greens. We all loved it.
Mexican Green Rice:

3 cups cooked rice
1 – 9 oz package fresh spinach
1 small bunch fresh cilantro
the juice of one lime
3 tablespoons olive oil
1 medium onion, diced
1 jalapeno, diced very fine (optional)

Take fresh spinach, in batches, and pulse in food processor until finely chopped. Add cilantro to food processor and pulse until finely chopped also.

Add cooked riced, chopped spinach and cilantro, lime juice, olive oil and diced onion to a large boil. Add jalapeno if using.
Toss to combine.
Serve hot, or room temperature or chilled. You can also add it to your favorite Mexican dish.

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