Courtesy of PureZing

Serves 6-8

INGREDIENTS:

2 cups long-grain white rice
¾ cup fresh spinach leaves
1 cup fresh parsley leaves
1 small onion cut in half
2 cloves garlic
½ cup water
½ cup extra virgin olive oil
3 cups hot water
Sea salt to taste
2 Tablespoons butter
3 cups thinly sliced onions
4 poblano chilies, or jalapenos, roasted
1 cup Monterey Jack cheese, grated
½ cup sour cream

DIRECTIONS:

Soak rice for 5 minutes. Rinse and drain. Rinse spinach and place in saucepan. Cover and steam for 5 minutes.

In a processor or blender, add spinach, parsley, onion, garlic and ½ cup water. Puree.

In a large skillet, heat oil and add rice. Sauté for five minutes, stirring constantly. Remove from heat and drain excess oil.

Add spinach puree to rice and sauté for 2 minutes. Add the hot water and salt. Bring to a boil, and then lower heat and cook covered, 20 minutes.

Preheat oven to 350 degrees.

Melt butter in large skillet and sauté onions and chile strips for 5 minutes. Salt to taste.

Oil a mold and put 1/3 onion mixture in bottom. Cover with half the rice. Add half the cheese.
Add the rest of the rice. Cover with foil and bake for 10 minutes.

Turn the mold onto a serving dish. Spread with sour cream, and spread remaining onion/chile mixture over. Serve.