Green Rice

• Leaves from 1 bunch cilantro
• 1 poblano chile, oil-roasted, peeled, cored, and seeded (page 154)
• 1 jalapeno chile, stemmed and seeded
• 3 green onions, trimmed
• 2 leaves romaine lettuce
• 1 tablespoon fresh lime juice
• 2 tablespoons unsalted butter
• 3 1/2 cups water
• 1 clove garlic
• 1 cup baby spinach
• 3 teaspoons kosher salt
• 2 1/4 cups raw parboiled white rice (such as Uncle Bens)

1. Preheat the oven to 400F.
2. In the jar of a blender, add all ingredients except for the rice and puree.
3. There should be 5 cups liquid; if not, add more water.
4. Place the chile puree and rice into an ovenproof container and cover tightly with aluminum foil.
5. Bake until the rice is tender and all liquid has evaporated, about 40 minutes.
6. Mix the rice with a spoon before serving to reincorporate any bits of chopped greens that rise to the top during baking.
7. Serve immediately.
8. The dish can be made up to 2 hours ahead and held at room temperature.
9. Reheat in a microwave.

cilantro, poblano chile, jalapeno chile, green onions, romaine lettuce, lime juice, unsalted butter, water, clove garlic, baby spinach, kosher salt, white rice

Taken from www.epicurious.com/recipes/food/views/green-rice-393986 (may not work)