Verde Rice – Serves 6

1 cup tightly packed fresh baby spinach
1 Tbsp. chopped cilantro
1 Tbsp. chopped parsley
3 cups low-sodium chicken broth
˝ cup chopped onion
1 clove minced garlic
1 Tbsp. chopped fresh jalapeńo (seeded)
2 Tbsp. olive oil
˝ tsp. salt
1˝ cups uncooked long grain rice

1. In a food processor, combine the spinach, cilantro and parsley and pulse until all is very finely chopped.

2. In a medium (three- to four-quart) sauce pot with a tight-fitting lid, sauté the onion and jalapeńo for two to three minutes. Add the garlic and sauté for an additional 20 to 30 seconds.

3. Toss in the uncooked rice and continue to sauté for another minute.

4. Add in the chicken broth, salt and the spinach mixture and bring everything to a boil.

5. Reduce the heat to low and cover. Cook over low heat for seven to 10 minutes or until all the liquid is absorbed.

6. Remove the pot from the heat and keep it covered. Allow the rice to steam for an additional five minutes or until it is tender. Serve along with the Frijoles Negros.