On Tue, 10 Nov 2015 11:19:34 -0700, Embudo > wrote:

>To this I will always add roasted, diced green Hatch chiles.
>
>http://www.finecooking.com/recipes/a...reen_rice.aspx
>
>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 chicken broth
>1-1/4 cups milk
>1 tsp. kosher salt
>1 Tbs. olive oil
>3 Tbs. unsalted butter
>1-1/2 cups long-grain rice
>1/4 cup finely minced onion
>1 clove garlic, minced

That's not even close to anything Mexican, not with all that milk and
Spinach leaves... maybe you meant Spanish leaves.

Just so happens I'm making REAL Mexican rice today...
First in a deep pan (braiser) brown three pounds pork chops, and set
aside. In the same pan saute a big diced onion, six large cloves
minced garlic, add diced green bell peppers and/or anchos, 2 cans
black beans, two generous (D) cups Canilla rice, a tbls Penzys Adobo,
3 packets Goya Sazon con culantro y achiote, 1 packet Goya chicken
bouilion, 1/4 tsp each black pepper n'msg, two bay leaves, and 3 1/2
cups water, place chops on top... bring to a boil then lower to a bare
simmer and cover, cook 15 minutes, turn off heat but do not lift lid
for a full twenty minutes, than remove chops, gently fluff rice with
fork... serve with chops. Works well with chicken too, or sausage, or
all three... a one pot meal. EArly this morning I browned th chops an
dplce then in teh fridge in a covered dish. Then I sauted the onion,
garlic, and peppers, added the rinsed and drained beans, and place in
fridge in the covered pot. While doing all that I meassure dout th
erice adn dry ingredients in a lage cup. Now for dinner all I need to
is put it all together on the stove, in under and hour we can eat like
mayan kings... if only I had some virgins to sacrifice.