Brazilian recipe
Delicious 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 bay leaf
2 tablespoons of olive oil
2 tablespoons of butter
1/2 onion
1 1/2 cups of rice
1 bunch of spinach
Salt to taste
Freshly grated nutmeg to taste
1 clove of garlic
3 cups of water
2 tablespoons of olive oil
2 tablespoons of butter
1/2 onion
1 1/2 cups of rice
1 bunch of spinach
Salt to taste
Freshly grated nutmeg to taste
1 clove of garlic
3 cups of water
Where to find ingredients
You can find fresh spinach, long-grain white rice, and aromatics like garlic and onions at any local grocery store, produce market, or farmers' market.
Preparation method
- Separate the spinach leaves from the stems and reserve the small sprigs for decoration 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 the garlic clove
- Finely chop 8 spinach stems and reserve the rest for other preparations
- Heat a little over 3 cups (tea) of water in a kettle until it boils
- Heat a medium pot 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 1 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 (tea) 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 for doneness by slightly moving the grains 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 skillet 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 of the rice, fluff the grains with a fork
- Incorporate the sautéed spinach leaves into the rice, mixing gently
- Place on a serving platter and finish with the reserved small sprigs before serving
Observations
This recipe transforms plain white rice into a nutritious and aromatic dish, using spinach strategically to maintain vibrant color and flavor.
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