2 cups rice- cooked
1 bunch green onions, chopped
6 cloves garlic, minced cone #1
2 large green sweet peppers, chopped into small diced
4 stalks celery, chopped cone #3
2 cups white beans cooked
1 cup frozen lima beans
1 4.5-oz. can chopped green chilies
3 cups vegetable broth
1 16-oz. jar salsa verde (green salsa)
6 cups fresh spinach
1 cup corn frozen
1/4 cup chopped fresh cilantro
Cook rice in
Meanwhile, in 5 Qt pan cook and stir onions and garlic for 2 minutes over medium-high heat. Add the peppers and celery; cook 5 minutes, until crisp-tender. Add the cooked beans and green chiles; cook 5 minutes. Add broth and salsa verde; bring to simmer. Medium click low- add corn.
Reduce heat and simmer, covered, for 15 minutes. Stir in the spinach; cook about 1 minute, until wilted. Remove from heat; stir in rice and cilantro and optional 1 chopped avocado.