Amazing Green Rice

I could eat this green rice at every meal, a hundred different ways. It’s fluffy, flavorful, so pleasantly spicy, and loaded with green goodness.

Traditionally green rice (arroz verde) is made with lots of herbs, plus jalapeños and/or poblanos for the heat, and is typically served as a side with Mexican or Latin American dishes.

But for this green rice, the base is spinach, and the heat comes from a serrano, which creates a spicy, herbal flavor that can go so many directions. It’s great with more traditional Mexican dishes, but it actually goes really well with Thai or Indian dishes. I also love it with more smoky-sweet BBQ flavors, like grilled BBQ chicken! Really, really versatile.

• 1 1/2 cups long-grain white rice
• 1 bunch cilantro (about 1 cup packed)
• 3–4 cups fresh spinach
• 1 shallot, peeled and roughly chopped
• 1 serrano pepper, ribs and seeds removed, roughly chopped (sub a jalapeño pepper)
• 1–2 cloves garlic
• 2 tablespoons olive oil
• 1/2 teaspoon salt (1 teaspoon salt if using water)
• 2 cups chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)