3 cups cooked brown rice
1 – 9 oz package fresh spinach
2 small bunch fresh cilantro
3 limes
5 tablespoons olive oil
1 medium onion, diced
2 fresh jalapeno (seeded), diced very fine.
1 teaspoon salt
Zest the limes and set aside.
Finely chop spinach and 1 bunch of the cilantro with a sharp knife and place in a large bowl.
Add half of the diced onion (the smaller the pieces the better) and one finely diced jalapeno to the bowl.
Add 3 Tablespoons of the olive oil and the juice of 1 of the limes.
Mix to incorporate. Set aside.
In a small coffee grinder, puree 1/4 C diced onion, 2/3 C Cilantro (packed, not diced) the juice of one lime, 1 teaspoon lime zest, 1/2 of the remaining jalapeno and 1/2 teaspoon of salt.
Pour over rice mixture.
Repeat the coffee grinder steps again...pour second batch over rice mixture.
Stir until puree is well distributed.
Eat it right away or refrigerate.
