Arroz con Espinacas

Arroz con Espinacas is a vibrant and nutritious vegan Mexican rice dish that beautifully combines the earthy flavors of spinach with aromatic spices. This dish is perfect for a quick weeknight meal or a cozy weekend dinner, bringing warmth and comfort to your table.

Ingredients

• Brown rice - 1 cup
• Fresh spinach - 200 grams
• Olive oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Onion - 1 small, chopped
• Vegetable broth - 2 cups
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lime - 1, juiced
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the brown rice under cold water until the water runs clear.
2. In a medium saucepan, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened, about 3-4 minutes.
3. Add the rinsed brown rice to the saucepan, stirring well to coat the rice in the oil and toasting it for about 2 minutes.
4. Pour in the vegetable broth, and add cumin, paprika, salt, and black pepper. Stir to combine and bring to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 25 minutes or until the rice is cooked and has absorbed all the liquid.
6. While the rice is cooking, wash and roughly chop the fresh spinach.
7. In the last 5 minutes of cooking, add the chopped spinach to the rice, cover, and let the spinach wilt into the rice.
8. Once cooked, remove from heat, stir in the lime juice, and fluff the rice with a fork.
9. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 58 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from spinach, promoting immune health.
• High in fiber from brown rice and spinach, aiding digestion.

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