Herby Green Rice with Peas and Beans

Tired of eating the same old things, week after week? Here’s a recipe you’ll love so much you’ll be taking pics of it on your phone and sharing it with all your friends. (Hey, look what I made!) if you’re a fan of goat cheese, don’t pass this one up.

Total Time45 mins

Ingredients

 2 cups tightly packed spinach, divided
 1 ½ cups vegetable broth (or water)
 ½ cup tightly packed cilantro leaves
 1 tbsp butter
 1 small onion (heaping ½ cup), minced
 2 garlic cloves, minced
 1 cup jasmine or other long-grain rice, rinsed thoroughly until the water runs clear
 1 tsp salt, plus more to taste
 1 lb Blue Runner Great Northerners, drained and rinsed
 ½ cup frozen peas
 ¼ cup roughly chopped mint
 ½ lemon, zested
  cup crumbled goat cheese
 2 poached eggs, for serving (optional)

Directions

1

Heat the oven to 400° F.

2

In a blender, combine the broth, 1 cup of tightly-packed spinach, and the cilantro. Blend until mostly smooth.

3

In a large, overproof pot (like a Dutch oven), melt the butter. Add the minced onion and garlic and cook, stirring, until soft and translucent, 3 to 4 minutes.

4

Add the rice and salt and stir to coat the grains in butter.

5

Pour in the green broth and add Blue Runner Great Northerners and peas. Cover the pot and bake for exactly 17 minutes. If the liquid is not fully absorbed, send the pot back into the oven for 10 or 15 additional minutes.

6

Top with a poached egg, if you’d like.

You May Also Like:

Chicken and Sausage GumboLet’s get this on the record: There is no such thing as gumbo season. Gumbo season is whenever you’re craving something comforting and delicious – a taste of home, if you’re from Louisiana. And if you think seafood gumbo is the only way to go, we’re about to prove you wrong. The fact that Blue Runner makes it so easy to make gumbo that tastes this homemade is gobsmacking – not to mention lip smacking.
Crawfish EtoufféeEtouffée means “smothered” and this recipe is smothered in love – not to mention tradition. After the crawfish boil, keep peeling until you have enough mudbugs to add to your étouffée. As with all Blue Runner products, you’ll be amazed how easy it is to get that “from scratch” flavor.
15-Minute Seafood Gumbo Ya-YaWhen our ancestors settled in Louisiana, we’re pretty sure what kept them here was the seafood (it sure wasn’t the humidity). The good thing about living in our time instead of there’s, is we can make a great pot of seafood gumbo in 15 minutes with Blue Runner Ya-Ya Gumbo Base. Not convinced it will be as good as the gumbo grandmère used to make? One taste from your wooden spoon as you lean over the stove will back up our claim.