Brazilian recipe
Spinach Rice (Arroz com espinafre)
Spinach rice is a classic staple in Brazilian home cooking, celebrated for its balanced flavors and ease of preparation.
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Ingredients
1 1/2 cups white 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
You can find fresh spinach, onions, garlic, and high-quality rice in the produce and pantry sections of local supermarkets or greengrocers. If you cannot find fresh spinach, frozen spinach is a common substitute, though make sure to squeeze out all excess moisture before sautéing.
Preparation method
- Separate the spinach leaves from the stems and reserve the smaller leaves for garnish later.
- Wash the leaves and stems thoroughly under running water and dry the leaves using a salad spinner.
- Finely dice the onion and the garlic clove.
- Finely chop 8 spinach stems and set the rest aside for other uses.
- Heat a little over 3 cups of water in a kettle until boiling.
- Warm 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 softened.
- 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.
- Stir well for 1 minute so the grains are coated in the 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 level reaches the surface of the rice, reduce the heat to low and partially cover the pan.
- Cook until all the water has been absorbed.
- Check for doneness by gently pushing the grains aside with a fork to see the bottom of the pan.
- If there is still water left, continue cooking for a few more moments.
- Turn off the heat and keep the pan covered for 5 minutes to finish cooking with 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 process with the remaining leaves.
- After the resting time, fluff the rice with a fork.
- Fold the sautéed spinach leaves into the rice, mixing gently.
- Transfer to a serving dish and garnish with the reserved fresh leaves before serving.
Observations
This recipe turns everyday white rice into a nutritious and aromatic dish, utilizing spinach strategically to maintain its vibrant color and fresh taste.
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