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Rice With Spinach (Arroz con Espinacas)

When friends ask what I'm cooking for Christmas, the answer will be almendrado de pollo, not roast turkey. Mexican Christmas dinners are a tradition in my house. It's fun to hunt out interesting new recipes and to shop for ingredients ... Read more

Total time: 45 minutes | Serves 6
  • 2 cups spinach, loosely packed
  • 3 cups chicken broth, divided
  • 2 tablespoons oil
  • 1 1/2 cups rice
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup fresh corn kernels, cut from 1 small ear (do not use sweet corn)
  • Salt

Step 1Wash 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.

Step 2Heat 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.

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