Brown Rice. Healthy whole grains. This recipe was inspired by one of my trips to the Bahamas where I ate cilantro peas and rice. For this recipe, I use spinach, cilantro, and coconut milk. Every time I serve this to guests, they ask for the recipe. Finally, its here.
I welcome your comments and feedback. Thanks.
Spinach, Cilantro, Brown Rice
This is a relatively healthy recipe that is easy to prepare. And it is undoubtedly one of the best tasting rice recipe you will ever eat.
- 2 tablespoons canola or extra virgin olive oil
- 1 cup onion rough chopped
- 1 cup rough chopped fresh cilantro
- 2 teaspoons fresh minced garlic
- 6 ounces baby organic Spinach rinsed and rough chopped
- 1 and 1/4 cups brown rice
- 2 teaspoons sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup reduced fat coconut milk
- 1 cup low sodium chicken broth
Rinse the rice using cold tap water. Keep rinsing until the water runs relatively clear (about three to four rinses usually gets the job done)
In a five quart dutch oven pot, over medium flame, heat the oil
Add the onions and sauté for four to five minutes until translucent and soft.
Note: Do not brown the onions. If it starts to brown too quickly the flame is too high so you will need to lower the flame
Add the cilantro and garlic and sauté for one minute until very fragrant
Add the spinach and coat with the sautéed seasoning. Cook for about two minutes until it wilts.
Add the rice, salt and pepper and stir to coat the rice with the mixture
Add the coconut milk and chicken broth and stir to combine. Cover the pot with a tight lid. Bring to a boil. Once it begins to boil, reduce the heat to simmer and cook for 55 minutes.
Turn off the heat and fluff the rice with a fork or gently fluff with a spoon. Cover the pot and let it sit for 10 minutes before serving
For this recipe I use chicken broth. You can, however, substitute water or vegetable broth. I also only added two cups of liquid since the spinach will let off about a quarter cup of broth.