Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic dish in Brazilian cuisine, valued for its balanced flavor combination and ease of preparation.
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Ingredients
1 1/2 cups rice
1 bunch of 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 of 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
You can find fresh spinach, onions, garlic, and pantry staples like rice, salt, and spices at local greengrocers or supermarkets. If you cannot find fresh spinach, frozen spinach (thawed and well-drained) is an acceptable substitute.
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 the garlic clove
- Chop 8 spinach stems and set aside the rest for other preparations
- Heat slightly more than 3 cups of water in a kettle until it boils
- Heat a medium saucepan over low heat
- Add the olive oil, the onion, and the chopped stems
- Season with a pinch of salt and sauté for 3 minutes until they wilt
- Add the garlic and the bay leaf, sautéing for another minute
- Add the rice to 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 becomes fluffy
- Pour the 3 cups of boiling water over the rice
- Increase the heat to medium and avoid stirring
- When the water reaches the level of the grains, lower the heat and cover the pan partially
- Cook until all the water is absorbed
- Check the doneness by gently moving the grains aside with a fork to see the bottom of the pan
- If there is still water, keep it on the heat 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 frying pan 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 procedure with the other half of the leaves
- After the rice resting time, fluff the grains with a fork
- Incorporate the sautéed spinach leaves into the rice, mixing gently
- Place in a serving dish and finish with the reserved sprouts before serving
Observations
This recipe transforms everyday white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
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