This is another one of our beggar’s banquet meals. When times were lean in Spanish Harlem, this was one of the go-to  dishes that was inexpensive, filling and delicious. It’s simply spinach with rice or Espinaca con Arroz. In our family this is served over plain white rice. We never paired it with Spanish yellow rice or pasta. But, I guess you can, if you want to. Consider this a cheapo dinner that vegetarians and even carnivores will love.

ESPINACA CON ARROS
(Spinach with Rice)

Ingredients:

2 cups rice
5 tablespoons olive oil
Salt  and freshly ground pepper to taste
1 chicken bouillon
1 tablespoon butter
1 medium onion, peeled and chopped
2 clove garlic, peeled and minced
1 pound baby spinach leaves or fresh spinach washed and large stems trimmed
¼ teaspoon oregano
1 teaspoon lemon juice
Grated Parmesan Cheese (optional)

Instructions:

  1. Wash rice at least 3 times in cold water and drain to rid it  of starch.
  2.  Heat  3 tablespoons of the olive oil in a heavy kettle or pot. Add rice and stir until grains are opaque.
  3.  Add water to cover by at least ¼ to ½ inch. Add salt to taste.
  4.  Bring to a boil. Add chicken bouillon and stir until it has dissolve. Cover and simmer on low heat until water is absorbed (about 20-30 minutes).
  5. While rice is cooking, in a large skillet or sauté pan, heat the remaining 2 tablespoons olive oil and butter over medium heat. Add onion and garlic and cook , stirring, until onion and garlic are soft, about 3 minutes.
  6.  Add spinach, salt, pepper, oregano and lemon juice. Cook, stirring, until jut wilted, about 3 minutes.
  7.  Remove from heat to prevent overcooking. Here you can go two ways: you can put the rice in a large serving bowl or platter and topped with  the spinach and all of its juice. Or you cam serve the rice in individual plates with the spinach. In each case, as a added touch, you can top with grated Parmesan cheese, if desired.