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.

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