Ingredients

1/2 cup fresh cilantro leaves, tightly packed
1 cup fresh stemmed spinach leaves, tightly packed
1 1/4 cups chicken stock
1 1/4 cups milk
1 teaspoon salt
1 tablespoon olive oil
3 tablespoons unsalted butter
1 1/2 cups long-grain rice
1/4 cup onion, finely minced
1 clove garlic, minced

Directions

Put the cilantro, spinach and stock in a blender and puree. Add milk and salt and blend until well-combined. In a 3-quart, heavy-based saucepan with a good lid, heat the olive oil and butter over medium heat. When the butter is melted, add rice and saute, stirring about every 30 seconds until it begins to brown, 3-4 minutes. Add the onion and garlic. Cook one minute, stirring constantly. Add contents of the blender and stir well. Bring to a boil at high heat. Cover the pan and reduce heat to low; cook for 20 minutes. Stir the rice carefully to avoid crushing it. Cover and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot 10 minutes. Serve hot.