Green Mexican Rice (Arroz Verde) Recipe

Add the spinach, cilantro, jalapeno, garlic, onion, salt, and lime to a food processor and process until it looks like chimichurri sauce waiting for the oil, basically like a paste.

Add the oil to the dutch oven or heavy-bottomed pot, and heat on medium-high.

Add the rice and cook for about 5 to 7 minutes until it starts to turn white, but not browning.

Add the stock and the spinach-cilantro mixture to the pot, stir, and turn down the heat to a low simmer.

Cook for 15 to18 minutes.

Check quickly for doneness, then turn off the heat, and let sit covered and undisturbed for another 5 minutes.