Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic dish in Brazilian cuisine, valued for its balanced flavor combination and straightforward preparation.
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Ingredients
1 1/2 cups of rice
1 bunch of spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups of water
2 tablespoons of butter
2 tablespoons of olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch of spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups of water
2 tablespoons of butter
2 tablespoons of olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
Find standard white rice, fresh spinach, butter, and olive oil in the pantry and fresh produce aisles of any local Irish supermarket such as Tesco, SuperValu, or Dunnes Stores. Substitute regular cooking butter with Irish grass-fed butter for a richer finish.
Preparation method
- Separate the spinach leaves from the stems and set the baby leaves aside for a final garnish
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner
- Finely dice the onion and mince the garlic clove
- Chop 8 spinach stems and reserve the remaining ones for other preparations
- Heat slightly more than 3 cups of water in a kettle until it comes to a boil
- Heat a medium saucepan over low heat
- Add the olive oil, onion, and chopped stems
- Season with a pinch of salt and sauté for 3 minutes until they soften
- Add the garlic and bay leaf, sautéing for another minute
- Put the rice into the pan
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Mix well for 1 minute so the grains are coated in the oil, ensuring the rice turns out fluffy and separate
- Pour the 3 cups of boiling water over the rice
- Turn the heat up to medium and avoid stirring
- When the water level drops to the level of the grains, lower the heat and partially cover the pan with the lid
- Cook until all the water has been absorbed
- Check doneness by gently pushing the grains aside with a fork to see the bottom of the pan
- If there is still water left, keep it on the heat for a few more moments
- Turn off the heat and keep the pan covered for 5 minutes to finish cooking in the steam
- While waiting, heat a large frying pan with 1 tablespoon of butter over medium heat
- Add half of the spinach leaves, season with salt, and quickly sauté for 2 minutes
- Transfer the spinach to a bowl and repeat the process with the other half of the leaves
- After the resting time of the rice, fluff the grains with a fork
- Fold the sautéed spinach leaves gently into the rice, mixing carefully
- Transfer to a serving dish and top with the reserved baby leaves before serving
Observations
This recipe turns everyday white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
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