Spinach Rice Pot
Transform your weeknight dinner routine with this vibrant and aromatic Spinach Rice Pot—a one-pot wonder that's as nutritious as it is flavorful. Made with fragrant basmati rice, tender spinach leaves, and a medley of warming spices like cumin, turmeric, and garam masala, this dish offers a comforting yet wholesome meal in just 40 minutes. A gentle sauté of garlic, onion, and green chili forms the base for layers of deliciousness, while fresh cilantro adds a bright finishing touch. Perfect as a standalone meal or a side dish, this easy spinach rice recipe not only packs in the greens but also satisfies with its fluffy, spice-infused grains. Ideal for vegetarians and anyone looking for a quick, healthy dish with bold flavors, this Spinach Rice Pot will quickly become a go-to favorite in your recipe arsenal.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 3 cups Spinach leaves
- 1 medium Onion
- 3 units Garlic cloves
- 1 teaspoon Ginger
- 1 unit Green chili
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1.75 cups Water
- 2 tablespoons Fresh cilantro (optional)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Wash the spinach leaves thoroughly and roughly chop them. Set aside.
Finely chop the onion, garlic, and green chili. Grate or mince the ginger.
Heat the vegetable oil in a large pot over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté until it becomes soft and translucent, about 4-5 minutes.
Add the garlic, ginger, and green chili, and sauté for another 1 minute.
Mix in the turmeric powder and garam masala, and stir to combine.
Add the chopped spinach leaves and cook for 2-3 minutes until wilted.
Stir in the rinsed and drained rice, ensuring it is well coated with the spices and spinach mixture.
Pour in the water and add salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Cook for 15 minutes without removing the lid.
After 15 minutes, turn off the heat and let the pot sit, covered, for an additional 5 minutes to allow the rice to finish steaming.
Fluff the rice gently with a fork and garnish with fresh cilantro, if desired. Serve warm.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1047 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.
