1 cup diced onion
2 tablespoons minced jalapeno chile (seeds removed)
2 large garlic cloves, minced
1/4 cup vegetable broth
1 cup long-grain basmati rice
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped fresh spinach
1/4 cup chopped cilantro
In a medium saucepan, combine onion, jalapeno, garlic, and vegetable broth. Bring to a simmer, covered, over moderate heat and simmer until vegetables are softened, about 5 minutes. Add rice, cumin, salt, pepper, and 1 1/2 cups water. Bring to a boil over high heat. Cover and reduce heat to lowest setting. Cook 15 minutes. Add spinach and stir it gently with a fork. Cover and cook until rice is tender and all liquid has been absorbed, about 5 more minutes. Remove from heat. Stir in cilantro gently with a fork. Makes 4 servings.
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