Rice With Spinach - {Arroz Con Espinacas}

Recipe Ingredients

2 cups	474ml	Spinach - (loosely packed)
3 cups	711ml	Chicken broth - divided
2 tablespoons	30ml	Oil
1 1/2 cups	240g / 8.5oz	Rice
1/2		Onion - finely chopped
1		Garlic clove - minced
1/2 cup	31g / 1.1oz	Fresh corn kernels - not sweet corn
		Salt - as needed

Recipe Instructions

Wash the spinach leaves and remove the stems. Place them in a bowl and microwave on high until thoroughly cooked, about 2 minutes. Place the leaves in a blender container and add 1/2 cup of broth. Blend until pureed. Pour into a 1-quart measure and add more broth, or water, to equal 3 cups.

Heat the oil in a Dutch oven over medium heat. Add the rice and cook until fragrant and the rice changes color slightly, about 5 minutes. Add the onion and garlic and cook until the onion starts to soften, about 3 minutes.

Add the corn kernels, the spinach mixture and 1 to 1 1/2 teaspoons of salt. Bring to a boil, reduce the heat, cover and simmer gently until the liquid is absorbed, 10 to 15 minutes.

Reduce the heat to very low, using a heat diffuser if necessary, and let steam 15 minutes. Fluff with a fork before serving.

This recipe yields 6 servings.

Each serving: 163 calories; 473 mg sodium; 0 cholesterol; 6 grams fat; 1 gram saturated fat; 23 grams carbohydrates; 5 grams protein; 1.68 grams fiber.

Source:
The Los Angeles Times, 12-16-2001

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