Corn Spinach Rice
Elevate your weeknight dinner routine with this vibrant and flavorful Corn Spinach Rice recipe, a one-pot wonder that's as nutritious as it is delicious! Featuring fragrant basmati rice, earthy spinach, sweet bursts of corn, and a medley of warm Indian spices like garam masala and turmeric, this dish strikes the perfect balance of comfort and wholesomeness. Infused with the aroma of sautéed garlic, chili, and cumin, every bite bursts with fresh and zesty goodness, enhanced by a finishing drizzle of lemon juice and a sprinkle of cilantro. Quick and easy to prepare in under 40 minutes, this versatile recipe is ideal as a light main course or a satisfying side dish. Whether paired with creamy yogurt, tangy raita, or enjoyed solo, Corn Spinach Rice is a healthy and flavorful addition to your meal rotation. Perfect for vegetarians and anyone seeking a nourishing yet delightful dish, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 cups Fresh spinach
- 1 cup Sweet corn kernels
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 piece Green chili
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 2 tablespoons Cilantro
- 1 teaspoon Lemon juice
Instructions
Rinse 1 cup of basmati rice under running water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
Finely chop 1 medium onion, 3 garlic cloves, 1 green chili, and 2 tablespoons of cilantro. Roughly chop 2 cups of fresh spinach.
Heat 2 tablespoons of vegetable oil or ghee in a deep pan over medium heat. Add 1 teaspoon of cumin seeds and let them splutter.
Add the chopped garlic and green chili to the pan and sauté for 1 minute until fragrant.
Add the chopped onion to the pan and cook until softened and translucent, about 3-4 minutes.
Stir in 0.25 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix well to combine the spices.
Add the chopped spinach to the pan and cook until wilted, about 2 minutes.
Add 1 cup of sweet corn kernels and cook for another 2 minutes.
Stir in the soaked and drained rice. Gently mix to combine with the spinach and corn mixture.
Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and let it cook for 15 minutes or until the rice is tender and fully cooked.
Turn off the heat and let the rice sit, covered, for 5 minutes to allow the flavors to meld together.
Fluff the rice with a fork, drizzle 1 teaspoon of lemon juice over the top, and garnish with chopped cilantro.
Serve hot as a main dish or a side, paired with yogurt or raita.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 108 mg | 5% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 20.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1021 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
