Ingredients: 1 cup Spinach 1/2 cup Arugula ( or use more spinach) 1/2 cup Cilantro leaves 1 small onion 1 garlic, minced 1 small poblano chilies, seeded and chopped (leave the seeds in if you can take the heat) 1 cup long grain rice 1-1/2 to 2 cups water/vegetable stock Salt to taste

Method: * Wash the green together well. * Blend them well along with the chilies with 1/2 cup water for few seconds or until smooth. * Meanwhile saute the onions along with garlic in a skillet in 1 tsp oil. Add salt and cook until onions are soft - about 30-40 seconds. * Add the rice and saute until rice is translucent. * Add the blended mixture along with 1-1/2 cups of water/stock (or more depending on the quality of your rice). Stir well. * Cover and cook for 8-10 minutes or until the rice is cooked. * Fluff up the rice and serve hot. * I served these garnished with few more cilantro leaves along with soft tacos and Mango salsa. I had used a medium poblano and there was heat to the rice. So the pairing with the salsa went extremely well.




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