Recipe by pattikay in L.A.
This is an interesting variation on the basic rice side dish from Taste of the Caribbean by Rosamund Grant. It is tasty all on its own, but unassuming enough to serve with a spicier dish to top it off. Note: The original recipe called for 2 1/2 cups basmati rice with 2 1/2 cups of water - I used that same amount of water with just a little over 1 cup of regular long grain rice and it was just right. Collard greens could also be used in place of the spinach.
Top Review by Camaro Chic
Lovin it. Made it with chicken broth instead of water. I confess I just got got back from Puerto Rico so I am on a spicy rice kick so I added about 1t. cayenne pepper to the rice at salt and pepper time. Added some shrimp at the end and ate w/ hot sauce. Didn't need hot sauce but like I said I am on that kick. Thanks for this recipe. Love the spinach in it and will use this recipe often.
- 3 tablespoons butter
- 1 onion, chopped
- 1 -2 fresh tomato, chopped
- 1 cup long grain rice
- 2 garlic cloves, crushed
- 2 1⁄2 cups stock or 2 1⁄2 cups water
- 12 ounces shredded fresh spinach (or 8 oz frozen spinach)
- salt, to taste
- pepper, to taste
Directions See How It's Made
- melt butter in a saucepan with tight-fitting lid.
- Gently saute the onion for 3 or 4 minutes.
- Stir in the chopped tomatoes.
- Add the rice and crushed garlic, gently cook for 5 minutes.
- Gradually add the stock or water, stirring constantly.
- Season to taste with salt and pepper.
- Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
- Spread the spinach in a thick layer over the rice.
- Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.