Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a Brazilian classic, appreciated for its balanced flavor 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
Look for the ingredients in the rice aisle, produce section, dairy case, and spice shelf of your local supermarket or open-market stalls. If spinach is unavailable, baby spinach can be used as a substitute, but the original ingredient remains ideal.
Preparation method
- Separate the spinach leaves from the stems and set aside the baby sprouts for garnish at the end.
- Wash the leaves and stems well under running water and dry the leaves using a salad spinner.
- Finely chop the onion and garlic clove.
- Chop 8 spinach stems and set the rest aside for other preparations.
- Heat just over 3 cups of water in a kettle until it comes to a boil.
- Heat a medium saucepan 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 1 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 stays 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, reduce the heat and partially cover the pan.
- Cook until all the water has been absorbed.
- Check the doneness by gently moving the grains apart 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 cooking in the steam.
- While you wait, 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.
- Transfer the spinach to a bowl and repeat the process with the other half of the leaves.
- After the rice resting time, fluff the grains with a fork.
- Fold the sautéed spinach leaves into the rice, mixing gently.
- Transfer to a serving platter and finish with the reserved sprouts before serving.
Observations
This recipe turns plain white rice into a nutritious, aromatic dish, using spinach in a smart way to keep the color and flavor vibrant.
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