Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic Brazilian side dish, prized for its balanced flavors and ease of preparation.
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Ingredients
1 1/2 cups rice
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch spinach
1/2 onion
1 garlic clove
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
Find fresh vegetables and aromatics at local markets or supermarkets. Bay leaves, rice, and fresh produce are easily available in standard grocery sections. Substitutes: Baby spinach can be used if regular bunches are unavailable, though the stems provide a distinct texture.
Preparation method
- Separate the spinach leaves from the stems and set aside the small sprouts for final decoration
- Wash the leaves and stems well under running water and dry the leaves using a salad spinner
- Finely chop the onion and garlic
- Chop 8 spinach stems and keep the rest for other preparations
- Heat slightly more than 3 cups of water in a kettle until boiling
- Heat a medium pot over low heat
- Add the olive oil, onion, and chopped stems
- Season with a pinch of salt and sauté for 3 minutes until wilted
- Add the garlic and bay leaf, sautéing for another minute
- Add the rice to the pot
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Stir well for 1 minute so the grains are coated in olive oil, ensuring the rice remains fluffy
- Pour 3 cups of boiling water over the rice
- Increase the heat to medium and avoid stirring
- When the water level reaches the top of the grains, lower the heat and partially cover the pot
- Cook until all water is absorbed
- Check for doneness by slightly pushing the grains aside with a fork to see the bottom of the pot
- If water remains, keep it on the heat for a few more moments
- Turn off the heat and keep the pot covered for 5 minutes to finish cooking in the steam
- While waiting, heat a large skillet with 1 tablespoon of butter over medium heat
- Add half of the spinach leaves, season with salt and sauté quickly for 2 minutes
- Remove the spinach to a bowl and repeat the process with the other half of the leaves
- After the rice has rested, fluff the grains with a fork
- Incorporate the sautéed spinach leaves into the rice, mixing delicately
- Place in a serving dish and finish with the reserved sprouts before serving
Observations
This recipe transforms standard white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
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