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Mexican rice with greens Recipe

Mexican · Side dish · 35 min total

A vibrant and flavorful one-pot rice dish infused with garlic, cumin, and fresh greens like spinach or Swiss chard. Perfect as a side or a light main course.

Ingredients

• 1 cup long-grain white rice
• 2 tablespoons vegetable oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1 3/4 cups low-sodium chicken or vegetable broth
• 1/2 cup tomato sauce
• 4 cups packed fresh spinach or Swiss chard, roughly chopped
• 1/4 cup chopped fresh cilantro (optional)

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
2. Heat oil in a large saucepan or Dutch oven over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cumin; cook 1 minute more.
3. Add the rice and stir to coat with oil. Cook, stirring frequently, until the rice is lightly toasted, about 3 minutes.
4. Stir in broth, tomato sauce, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. Scatter the greens over the rice without stirring. Cover and cook until the greens are wilted and rice is tender, about 5 minutes more.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, stir in cilantro if using, and serve.

Tips

• For extra flavor, use homemade broth or add a pinch of dried oregano.
• Leftovers can be refrigerated for up to 3 days; reheat with a splash of water.
• To make it a main dish, add black beans or shredded chicken.

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