Rice with Spinach

Name: Rice with Spinach (Arroz kon Spinaka)
Yield: Serves 6
Cuisine: Sephardic
Ingredients: 2 ripe tomatoes, peeled, seeded, and chopped (optional); ½ teaspoons salt; ½ teaspoon freshly ground black pepper; ½ cups water; 1 large clove garlic, minced; 1 cup long-grain white rice; 8 cups coarsely chopped spinach; ½ cup chopped fresh dill; 2 tablespoons fresh lemon juice; 6 tablespoons olive oil; 2 onions, chopped

Arroz kon Spinaka

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

You can eat this rustic pilaf hot or at room temperature. Sometimes it is served topped with chopped hard-cooked eggs or a little crumbled feta cheese. In Greece it is called spanakorizo and remains a popular dish today.

Ingredients

6 tablespoons olive oil
2 onions, chopped
1 large clove garlic, minced

Side dish
Vegan
Gluten-free

Method

Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and rice and sauté, stirring often, until the grains are well coated with the oil, about 5 minutes. Add the spinach, dill, tomatoes (if using), salt,