Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic Brazilian dish, prized for its balanced flavor profile and simple 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 produce like spinach, onions, and garlic at local markets or grocery stores. For rice, choose long-grain white varieties available in any supermarket. Butter and olive oil are standard pantry staples found in any food retail outlet.
Preparation method
- Separate the spinach leaves from the stems and reserve the small sprigs for garnishing at the end
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner
- Finely chop the onion and the garlic clove
- Chop 8 spinach stems and reserve the rest for other preparations
- Heat slightly more than 3 cups of water in a kettle until it boils
- 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 they wilt
- Add the garlic and the bay leaf, sautéing for another minute
- Add the rice to the pot
- Season with 1 teaspoon of salt and a pinch of nutmeg
- Mix well for 1 minute so the grains are coated in olive oil, ensuring the rice remains 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 pot partially
- Cook until all the water is absorbed
- Check the doneness by gently pushing the grains aside with a fork to see the bottom of the pot
- If there is still water, 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 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 resting time for the rice, 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 small sprigs 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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