Rice is served often in Mexican homes,
from plain white rice
to more elaborate ones like this one.
Processed, quick-cooking rice brands
should never be used in Mexican cooking.

2 cups long-grain white rice
5 ozs. fresh spinach
1 cup parsley leaves
1 tablespoon chopped onion
1 clove garlic
1/2 cup water
1/2 cup oil
3 cups hot water
salt
2 tablespoons butter
3 cups thinly sliced onions
4 chiles pablanos,
about 1 lb.,
roasted and cut into strips
1 cup grated
Monterey Jack or Cheddar cheese
1/2 cup thick cream
(creme fraiche)

Soak the rice for 5 minutes in warm water,
rinse well and drain.
Rinse the spinach well,
place in a saucepan with no added water,
cover and cook over low heat for 5 minutes.
Transfer to a blender, add the parsley,
onion, garlic and 1/2 cup water and puree.
Set aside.
Heat the oil in a skillet,
add the rice and sauté for 5 minutes,
stirring constantly.
When the grains begin to separate,
remove from the heat
and drain off the excess oil.
Add the spinach-parsley puree to the skillet
and sauté for 2 minutes.
Add the hot water and salt to taste.
When the mixture comes to a boil,
lower the heat and cook, covered,
for about 20 minutes
or until the rice is tender.
Meanwhile, preheat the oven to 350 dgs..
Melt the butter in a large skillet,
add the onions and chile strips
and sauté for 5 minutes or until tender.
Sprinkle with salt.
Grease a ring mold and arrange a third
of the onions and chiles on the bottom.
Cover with half the rice and
add half of the cheese.
Cover with the rest of the rice.
Cover with foil and bake for 10 minutes.
Turn the mold onto a platter.
Cover with cream and sprinkle
with the remaining grated cheese.
Place the remaining chiles and onions
in the center of the mold.