Brazilian recipe
Spinach Rice (Arroz com espinafre)
This spinach rice is a staple of Brazilian home cooking, prized for its balanced flavors and straightforward preparation.
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Ingredients
1 1/2 cups of long-grain white rice
1 bunch of fresh spinach
1/2 onion, finely chopped
1 garlic clove, minced
1 bay leaf
3 cups of water
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
1 bunch of fresh spinach
1/2 onion, finely chopped
1 garlic clove, minced
1 bay leaf
3 cups of water
2 tablespoons of butter
2 tablespoons of extra virgin olive oil
Freshly grated nutmeg to taste
Salt to taste
Where to find ingredients
You can find fresh greens and staples like rice and onions at local Monrovia markets or produce stalls. Use fresh spinach from the vegetable section; if unavailable, a local tender green variety can be a suitable substitute.
Preparation method
- Separate the spinach leaves from the stems and keep the small tender leaves aside for the 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 set the remaining ones aside for other recipes.
- Heat slightly more than 3 cups of water in a kettle until it reaches a boil.
- Place a medium saucepan over low heat.
- Add the olive oil, onion, and the chopped spinach stems.
- Season with a pinch of salt and sauté for 3 minutes until softened.
- Add the garlic and the bay leaf, sautéing for another minute.
- Stir in the rice.
- Season with 1 teaspoon of salt and a pinch of nutmeg.
- Mix well for 1 minute so the grains are coated in oil, ensuring a light and fluffy result.
- Pour the 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 rice grains, reduce the heat to low and partially cover the pan.
- Cook until all the water has been absorbed.
- Check the doneness by gently pushing the grains aside with a fork to see the bottom of the pan.
- If water remains, continue cooking for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to finish steaming.
- While waiting, heat a large skillet with 1 tablespoon of butter over medium heat.
- Add half of the spinach leaves, season with salt, and quickly sauté for 2 minutes.
- Remove the spinach to a bowl and repeat the process with the remaining leaves.
- After the rice has rested, fluff the grains with a fork.
- Gently fold the sautéed spinach into the rice.
- Transfer to a serving platter and finish with the reserved tender leaves before serving.
Observations
This recipe elevates everyday white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and fresh flavor.
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