Southwestern Green Rice

• 1 medium green pepper
• 1 jalapeno pepper
• 2 cups water, divided
• 1 package (10 ounces) fresh baby spinach
• 2 cups fresh cilantro leaves
• 2 green onions, chopped
• 1-1/2 cups uncooked long grain rice
• 3 tablespoons vegetable oil
• 1 teaspoon salt

1. Broil green pepper and jalapeno 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds; chop peppers.
2. Place 1 cup of water in a food processor. Add the peppers, spinach, cilantro and onions; cover and process until smooth.
3. In a large skillet, saute rice in oil until golden brown. Stir in the spinach puree, salt and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 10 minutes before serving.

green pepper, pepper, water, baby spinach, fresh cilantro, green onions, long grain rice, vegetable oil, salt

Taken from www.tasteofhome.com/recipes/southwestern-green-rice/ (may not work)