The Following post appeared in Issue 7: Mind, Body, Spirit of Grapeshot Magazine.
Arroz is a rice dish that shares similar roots with paella. It’s packed with veggies and with the use of brown rice is highly nutritious.
2 red onions
1 large carrot
1 large red capsicum
1 bunch of coriander, washed
100g baby spinach, plus 100g extra
2 tbs olive oil
4 cloves garlic, minced
1 cup brown rice
1 red chilli, thinly sliced
Dice the onions into 1cm cubes. Do the same for the carrots and the capsicum. Set these aside.
Chop the coriander to separate the leaves from the stems. Place the stems in a blender with half the leaves and 100g of the spinach. Add 1 cup of water and blend till smooth. Reserve.
Heat the olive oil in a large pot with a tight-fitting lid over a medium heat. Add the onion and garlic and cook till soft. Add the carrot, capsicum, rice and chilli and stir to combine. Add the coriander water and 1 extra cup of water. Cover and leave to cook for 30 minutes. Check the rice from time-to-time to avoid it sticking to the bottom. If the water is absorbed before the rice grains are soft, add more water.
When cooked stir through the remaining spinach and allow to wilt before garnishing with the remaining coriander leaves. Serve warm.
- Chillies: The smaller the chilli the hotter it is. Choose chilies according to your taste. For less pungency, remove the seeds before use.
- Organic Produce: As always, use organic ingredients where possible. Not only do they taste better but they are so much better for you.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 6|Volume 5| Mind, Body, Spirit.
Happy Cooking and Keep Smiling