This is a really great authentic recipe for Mexican Green Rice which I have adapted slightly. It calls for fresh spinach but can also be made using frozen spinach. I served this with the Fiery Fall Apart Mexican Beef Ribs. Adapted from a recipe by Fine Cooking
1. Brown, basmati and jasmine rice are the best substitutes, followed by medium grain rice. Short grain is too sticky for the dish but will be ok. It is not suited to risotto rice.
2. Make it vegan/vegetarian simply by substituting the broth with vegetable broth.
3. Nutrition for the Mexican Green Rice assuming 8 servings. The corn accounts for 30 calories.