1/2 Photos of Maria's Garlic Rice With Spinach
This rice includes wine and plenty of garlic. It is crucial to use good quality freshly peeled garlic from whole heads for the success of this rice. The rice can be made vegetarian by using water in place of the chicken broth. This recipe is from Baja: Cooking on the Edge.
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- 1/3 cup vegetable oil (do not use olive oil)
- 1/2 cup finely minced white onion
- 2 cups uncooked converted long-grain white rice
- 1/2 cup dry white wine
- 3 1/2 cups chicken stock or 3 1/2 cups water
- 1/2-1 whole large head of garlic, broken into cloves and peeled
- 1 tablespoon kosher salt
- 2 cups Baby Spinach, washed and stemmed
- 1Heat the oil in a 2-quart saucepan with a tight-fitting lid. Add the onion and saute until softened but not browned.
- 2Add the rice and cook, stirring, until the rice has absorbed the oil and is lightly golden. Add the wine and cook until the rice has absorbed the wine. Add the stock, cover, and turn the heat to low. Cook without peeking until the rice is done, about 15 minutes. Keep warm.
- 3While the rice is cooking, chop the garlic with the salt until it is almost a paste. The salt will bring the juices out of the garlic and help with the chopping as well as season the rice.
- 4When the rice is done, fluff it with a chopstick or fork. Stir in as much of the garlic paste as you have the nerve for. Stir in the spinach and replace the lid for 5 minutes; the spinach will steam with the heat from the rice. Serve as soon as possible.
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Nutritional Facts for Maria's Garlic Rice With Spinach
Serving Size: 1 (157 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 307.7
- Calories from Fat 96
- Total Fat 10.6 g
- Saturated Fat 1.6 g
- Cholesterol 3.1 mg
- Sodium 1031.8 mg
- Total Carbohydrate 42.9 g
- Dietary Fiber 0.9 g
- Sugars 2.3 g
- Protein 6.3 g