Spinach corn rice
Spinach and corn rice is a healthy, flavorful dish made with freshspinach, sweet corn, and aromatic spices mixed into fluffy basmati rice. This quick and easy recipe is perfect for busy lunches or weeknight dinners.
Ingredients
1 cup = 250ml
- 1 cup basmati rice
- Water as needed for cooking the rice
- 2 tbsp butter or oil
- ½ tsp cumin seeds
- 2 cloves of garlic
- 200 g spinach chopped
- ¾ cup corn
- 1 green chili optional
- Salt and pepper to taste
- Juice of half a lemon
Instructions
- Rinse 1 cup basmati rice until the water runs clear.1 cup basmati rice
- In a pot, add the rice, plenty of water (like pasta), 1 teaspoon of oil, and a pinch of salt if you like.Water as needed
- Cook until the rice is 90% done (the grains should still have a slight bite).
- Strain the rice completely and spread it out to cool so the grains stay separate.
- In a large pan, heat 2 tbsp butter or oil over medium heat.2 tbsp butter or oil
- Add ½ tsp cumin seeds and let them sizzle for a few seconds.½ tsp cumin seeds
- Add 2 chopped garlic cloves and sauté until fragrant but not browned.2 cloves of garlic
- Add 200g chopped spinach. Cook for 2–3 minutes until it wilts and most of the moisture evaporates.200 g spinach
- Add ¾ cup corn (boiled or frozen) and 1 chopped green chilli if using.¾ cup corn, 1 green chili
- Stir and cook for another 2 minutes.
- Add salt and pepper to taste. Mix well.Salt and pepper to taste
- Add the cooked basmati rice to the pan. Gently fold everything together so the rice stays fluffy and the spinach–corn mixture coats it evenly.
- Turn off the heat and squeeze the juice of half a lemon over the rice. Give a final gentle mix.Juice of half a lemon
- Enjoy as a full meal or pair with yoghurt or raita.