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Ingredients: 2 Cup(s) Long-Grain White Rice 5 Ounce(s) Fresh Spinach 1 Cup(s) Parsley Leaves 1 Tablespoon(s) Chopped Onion 1 Clove Garlic 1/2 Cup(s) Water 1/2 Cup(s) Oil 3 Cup(s) Hot Water 2 Tablespoon(s) Butter 3 Cup(s) Thinly Sliced Onions 4 Chilies Pablanos, roasted 1 Cup(s) Grated Monterey Jack 1/2 Cup(s) Thick Cream (Creme Fraiche) Directions: Soak the rice for 5 minutes in warm water, rinse well and drain. Rinse the spinach well, place it into 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 oil in a skillet, add the rice and saute 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 saute 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 F. Melt the butter in a large skillet, add the onions and chile strips and saute for 5 minutes or until tender. Sprinkle with salt. Grease a ring mold and arrange a third of the onions and chiles in the bottom. Cover with half the rice and half of the cheese. Cover with the rest of the rice. Cover with foil and bake for 10 minutes. Turn out 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.
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