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.
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Ingredients
- 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
Instructions
- 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 servingEnjoy!
Notes
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.