RICH AND REFINED, THIS SIDE GOES WITH ANY TYPE OF MEAT.
SERVES 6 to 8
1/2 cup tightly packed fresh cilantro sprigs ( about 1/2 oz)
1 cup tightly packed fresh stemmed spinach leaves (about 1 1/2 oz)
1 1/4 cups homemade or low salt canned chicken stock
1 1/4 cups milk
1 tsp salt
1 tbsp unsalted butter
1 1/2 cups long grain rice
1/4 cup finely minced onion
1 clove garlic, minced
Put the cilantro, spinach, and stock in a blender and blend until the vegeatbles are pureed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt) heavy based saucepan over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and saute, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. 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 cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.