By Angela McGowan
This is just about the easiest little salad ever. I told you earlier in the week how infatuated I was last summer with rice salads, and now that the weather has warmed up, I can’t get them out of my head. I’ve been dreaming about all type of ways to reinvent a rice salad. This was my latest creation I made for Cinco de Mayo. It’s loaded with spinach and cilantro for a brilliant color and unique taste. I’m a firm believer that spinach can make you as strong as Popeye, so I love to incorporate it in as many meals as possible. processor. I added a jalapeno for a spicy kick as an optional ingredient. We added it our salad, but I omitted it from my son’s rice salad.
Yield: Serves 4
Mexican Green Rice Salad
Ingredients:
- 3 cups cooked rice
- 1 - 9 oz package fresh spinach
- 1 small bunch fresh cilantro
- the juice of one lime
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 jalapeno, diced very fine (optional)
Directions:
- Take fresh spinach, in batches, and pulse in food processor until finely chopped. Add cilantro to food processor and pulse until finely chopped also.
- Add cooked riced, chopped spinach and cilantro, lime juice, olive oil and diced onion to a large bowl. Add jalapeno if using. Toss to combine. Serve room temperature or chilled.
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