Arroz Verde (Green Rice)     

1/2 cup tightly packed cilantro stems & leaves (about 1/2 oz.)
1 cup tightly packed stemmed fresh spinach leaves (about 1 1/2 oz.)
1 1/4 cup chicken stock (homemade or low-salt canned)
1 1/4 cup milk
1 tsp. salt
1 Tbs. olive oil
3 Tbs. butter
1 1/2 cup long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach and chicken stock in a blender and puree until both the greens are completely pureed. Add the milk and salt and whir just until combined. Set aside.

In a heavy sauce pan over medium heat combine the olive oil and butter. When the butter is melted, add the rice and stir until the rice begins to brown, 3-4 minutes. Add the onions and garlic and stir about 30 seconds. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low and let cook about 20 minutes, or until the rice is done. Fluff with a fork, put the lid back on and let steam about 10 minutes off the heat.

Serves 6 - 8

Source of recipe: Fine Cooking #35, recipe by Jim Peyton

Recipe Link: http://www.taunton.com/finecooking/pages/c00086_rec15.asp