Arroz Verde

• 2 cups arugula or chopped romaine lettuce
• 2 medium poblano chiles, seeded and cut into chunks, or 1 medium green bell pepper, seeded and cut into chunks, plus 1/2 jalapeno chile, cut into slices
• 1 cup fresh flat parsley leaves
• 1/4 cup cilantro leaves
• 1/2 small onion, cut into chunks
• 2 cloves garlic
• 3 Tbs. vegetable oil or olive oil
• 1 1/2 cups long-grain rice

1. Blend arugula, poblano chiles, parsley, cilantro, onion, garlic, and 3/4 cup water in blender or food processor 30 seconds, or until smooth.
2. Set aside.
3. Heat oil in large saucepan over medium-high heat.
4. Add rice, and saute 3 to 4 minutes, or until rice is opaque and beginning to brown.
5. Stir arugula-poblano mixture into rice, and cook 1 minute, or until most of liquid has evaporated.
6. Stir in 3 cups water, and season with salt, if desired.
7. Reduce heat to medium-low, and simmer, uncovered, 15 minutes, or until rice is soft and most of liquid is absorbed.
8. Remove from heat, cover, and let steam 5 minutes.
9. Fluff with fork, and serve.

arugula, poblano chiles, fresh flat parsley leaves, cilantro, onion, garlic, vegetable oil, longgrain rice

Taken from www.vegetariantimes.com/recipe/arroz-verde/ (may not work)