Green Rice

Broil green pepper and jalapeno (if using fresh jalapeno) 4 inches from the heat until skins blister, about 4 minutes. Rotate peppers a quarter turn, broil, and continue rotating until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 minutes.Peel off and discard charred skin. Remove stems and seeds; chop peppers.

Place 1 cup of water in a blender or food processor. Add the peppers, spinach, and cilantro; cover and process until smooth (you will have to do this in batches).

In a large skillet, saute the rice in oil until golden brown. Stir in spinach puree, spices, and remaining 1 cup water. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat; let stand 10 minutes before serving. Serves 8.

Nutrition: 171 cal, 4g fat, 0g sat fat, 0g trans fat, 0mg cholesterol, 324mg sodium, 30g carbs, 2g fiber, 1g sugar, 4g protein, 71% vit A, 46% vit. C, 5% calcium, 14% iron.