Jalapeños add color and flavor to this dish. Serve with enchiladas, chili, or a burrito.
Emeald Arroz Picante
Makes 2 cups (480 g)
1 cup (240 ml) cilantro leaves
4 chopped organic green onions
2 jalapeños chiles, remove the stems and seeds
2 Tbs. (30 ml) olive oil
2 cups (480 g) cooked jasmine rice, at a warm temperature
1. Bring small saucepan of salted water to a boil.
2. Blanch the cilantro and green onions for 15 seconds or until the onion tops are bright green.
3. Drain and transfer to a food processor.
4. Add jalapeños and oil. Blend until smooth.
5. Stir the green sauce into the warm cooked rice.
