Spicy Emerald Rice

By Joelene

Ingredients

• 1 cup cilantro leaves
• 4 green onions, roughly chopped (1/2 cup)
• 2 pickled jalapeno chiles, stemmed, seeded, and chopped (2 to 3 Tbs.)
• 2 Tbs. avocado oil or vegetable oil
• 2 cups cooked jasmine rice, warm

Preparation

Step 1

1 Bring small saucepan of salted water to a boil. Blanch cilantro and green onions 15 seconds in boiling water, or until green onion tops are bright green. Drain and transfer to mini food processor.

2 Add jalapeños and oil to processor, and blend until smooth.

3 Stir green sauce into warm cooked rice, and season with salt and pepper, if desired.