I am Guyanese so you know I love my rice and gravy. A few years ago my mother spotted a Guyanese family that had just moved to Botswana in hotel. She knew immediately that they were Guyanese simply by the rice on the young man’s plate and the manner in which he was adding gravy to it.
The great thing about rice is that you can enjoy it plain or jazz it up in so many ways. My inspiration today is spinach. My Aunt Jean makes spinach rice all the time. I asked her where she got the recipe from and she told me that she used to make callaloo and rice back in Guyana. Callaloo is a green leafy vegetable found in Guyana and other Caribbean countries. Since it is not readily available, she uses spinach as a substitute.
2 cups fresh spinach washed and chopped
1 cup uncooked rice (I used jasmine rice)
¼ cup chopped onions
2 tablespoons olive oil
2 cups low sodium broth
Heat oil in pot
Add onions and sauté until translucent
Add rice and stir. Allow the rice to fry for about 2 minutes
Add stock and bring to a boil
Add spinach and mix with rice to make sure that it is well distributed
Reduce heat to low and allow to steam until rice is done (about 15 – 20 minutes)