Prep 3 mins
Cook 20 mins
Found this on a website and LOVE this recipe!!! I've served it with grilled chicken breasts or even just eat it on its own. So good!
- 1 1⁄2 cups long-grain rice
- 1 bunch spinach
- 2 -3 cloves garlic
- 2 tablespoons olive oil
- salt and pepper
- Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
- Wash the spinach well-- spinach tends to be very gritty.
- Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
- Toss the spinach into a pot, along with 1/4 cup of water.
- Heat on high; when the water boils, cover the pot.
- Cook for 2-3 minutes, until the spinach is wilted.
- Drain and set aside.
- In a skillet, heat 2 tbsp.
- olive oil on medium.
- When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
- Add the drained spinach and sauté for another couple of minutes.
- Season to taste with salt and plenty of pepper.
- Add the cooked rice and stir well to combine.
- Taste, then add more salt and pepper as necessary.
Using leftover brown rice, this was quick, easy and tasty. We had to shorten the garlic saute to 1 minute to avoid browning. The tiny bit of liquid that always seems to hang out in spinach did a nice job deglazing the pan. Next time I might add a little stock, white wine or sherry at this point to make more pan juices and punch up the flavor of the rice a bit. A good recipe just as it is, and a great springboard for experimenting! Thanks!
Super easy and really good! Nice way to sneak some veggies into your meal. I used basmati rice also and it was yummy!
Very tasty! Made it for three people and they all liked it. Added onions and oregano.