green rice

This recipe is crazy!  Absolutely crazy!

Does anybody else remember that show on Nickelodeon where kids got slimed every other second?  I don't remember the name of the show, but I do have that image of slime burned in my mind.  I secretly wanted to get slimed...it looked like so much fun!

But I'm not weird or anything...

Anyway, back to the slime.  I think I've found the recipe for it.

Seriously.

I found this recipe for "green rice" in the Taste of Home Entertaining cookbook, and modified it for my  personal tastes, available ingredients, and laziness.  Simmering away on my stovetop, it looked just like Nickelodeon slime.  The result was strange...but marvelous! 

I wonder if Nickelodeon slime was this good?

The first green items you need are peppers...a green pepper and a jalapeno pepper.  We had a jar of jalapeno slices in the fridge, so I didn't go out and buy a fresh jalapeno.  If you don't have a jar of jalapenos sitting around, you are going to want one.

Place your fresh pepper (or peppers) on a lined cookie sheet and broil about 4 inches from the heat for about 4 minutes, or until the skin starts blistering.

Keep turning the pepper and broiling until all of the skin has blistered and blackened.  Then, take it out of the oven, stick it into a bowl, and plop a lid on.  Leave it alone for 15 minutes.

After that 15 minutes, the skin of the pepper (or peppers!) should easily peel off.  Remove all skin, stem, and the seeds.  Chop it up and plot it in your blender.

In addition to the pepper, you want to add to the blender the jalapeno (if you haven't already), a cup of water, 10 ounces of fresh baby spinach, and a bunch of cilantro (by a bunch I mean the whole bundle that you can buy fresh at the grocery store).  You'll probably have to do this in batches.

Puree these things until they are a beautifully ghastly color of green.  And think of slime.

It gets stranger.

In a large skillet, saute 1 1/2 cups of long-grain rice in 2 tablespoons of oil until it starts to smell amazing and begins turning a golden brown.

Stir in the spinach puree, 1 cup of water, 1 teaspoon salt, and as much cayenne pepper as you dare.  Bring it to a boil and gasp at how remarkable it looks.

It's like a boiling cauldron of...well...you know.

Reduce the heat, put a lid on it, and let it simmer for 15 minutes.  Then, remove it from the heat and let it stand another 10 minutes before you fluff it.

If it doesn't have enough green for you, stir in some chopped avocado before serving.  Otherwise, just do what I did and sprinkle on some shredded cheese. 

Yes...it's a strange dish.  But it's also the best Mexican-style rice that I've ever had...hands down.  I think that green is the new red.

Green Rice
(adapted from Taste of Home Entertaining)
1 green pepper
1 jalapeno pepper (or 1/4-1/2 cup jarred jalapeno slices)
2 cups water, divided
10 oz. fresh baby spinach
bunch fresh cilantro
1 1/2 cups uncooked rice
2 T. vegetable oil
1 t. salt
dash cayenne

Broil green pepper and jalapeno (if using fresh jalapeno) 4 inches from the heat until skins blister, about 4 minutes.  Rotate peppers a quarter turn, broil, and continue rotating until all sides are blistered and blackened.  Immediately place peppers in a bowl; cover and let stand for 15 minutes. Peel off and discard charred skin.  Remove stems and seeds; chop peppers.

Place 1 cup of water in a blender or food processor.  Add the peppers, spinach, and cilantro; cover and process until smooth (you will have to do this in batches).

In a large skillet, saute the rice in oil until golden brown.  Stir in spinach puree, spices, and remaining water.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes.  Remove from heat; let stand 10 minutes before serving.  Serves 8.

Nutrition:  171 cal, 4g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 324mg sodium, 30g carbs, 2g fiber, 1g sugar, 4g protein, 71% vit A, 46% vit. C, 5% calcium, 14% iron.

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