Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic Brazilian staple, cherished for its perfectly balanced flavors and how effortlessly it comes together in the kitchen.
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Ingredients
1 1/2 cups white rice
1 bunch fresh spinach
1/2 onion
1 clove garlic
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch fresh spinach
1/2 onion
1 clove garlic
1 bay leaf
3 cups water
2 tablespoons butter
2 tablespoons extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find fresh spinach and quality produce at local supermarkets like Naivas or Carrefour, as well as fresh markets (soko). For pantry staples like rice, butter, and olive oil, local grocers or major supermarket aisles provide excellent options. Use fresh nutmeg from the spice section for the best aroma.
Preparation method
- Separate the spinach leaves from the stems and set aside a few small leaves for garnish later.
- 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.
- Finely chop 8 of the spinach stems and set the remaining stems aside for other culinary uses.
- Heat slightly more than 3 cups of water in a kettle until it reaches a rolling boil.
- Place a medium-sized heavy-bottomed pot over low heat.
- Add the olive oil, the diced onion, and the chopped spinach stems.
- Season with a pinch of salt and sauté for about 3 minutes until softened.
- Add the garlic and the bay leaf, continuing to sauté for another minute.
- Add the rice to the pot.
- Season with 1 teaspoon of salt and a pinch of freshly grated nutmeg.
- Stir well for 1 minute to ensure each grain is coated in oil, which helps achieve a fluffy, non-sticky texture.
- Pour the 3 cups of boiling water over the rice mixture.
- Increase the heat to medium and avoid stirring the rice once the water is added.
- Once the water level reaches the surface of the rice, lower the heat to a simmer and cover the pot partially.
- Cook until all the water has been completely absorbed by the rice.
- Test the doneness by gently pushing the grains aside with a fork to inspect the bottom of the pot.
- If any liquid remains, keep the pot on the heat for a few moments longer.
- Turn off the heat and keep the pot covered for 5 minutes to allow the rice to finish steaming.
- While the rice rests, heat a large frying pan with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with a pinch of salt, and sauté quickly for 2 minutes.
- Transfer the sautéed spinach to a bowl and repeat the process with the remaining half of the leaves.
- After the rice has rested, gently fluff the grains with a fork.
- Fold the sautéed spinach into the cooked rice, mixing delicately to combine.
- Transfer to a serving platter and finish by topping with the reserved small spinach leaves before serving.
Observations
This recipe elevates humble long-grain rice into a nutritious and aromatic side dish. By incorporating fresh spinach strategically, you ensure the final result is packed with vibrant color and fresh flavor in every bite.
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