Green Rice

1/2 bunch cilantro
2 1/2 cups chicken broth
1 clove garlic
1 jalapeno
1/2 tsp cumin
salt to taste (I did 1/2 tsp)
1 1/2 cups rice

Wash cilantro. Cut off most of stems. Place cilantro, 1 cup chicken broth, garlic, jalapeno, cumin, and salt in blender or food processor. Blend until smooth. Pour into medium sauce pan. With remaining broth swish blender or processor to get remaining cilantro. Pour into same sauce pan. Bring mixture to a boil. Once at a boil turn heat to low, add rice, cover. Cook for 20 minutes or until water is all soaked up. Serve with chicken enchiladas and chips and salsa.

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