Spinach and Rice Stew
A simple pot of spinach, onion, rice, and tomato-pepper paste, traditionally served warm with yogurt.
By Moow Editorial ·
- Adjust the salt after tasting because pepper and tomato pastes vary in saltiness.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 5 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 150 kcal
- Protein: 5 g
- Carbohydrates: 24 g
- Fat: 4 g
- Fiber: 4 g
- Sodium: 688 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Stew
Have these measured and ready before you begin.
- 500 g (17.6 oz) fresh spinach
- 1 onion, diced
- 1 tbsp tomato paste
- 2 teaspoons (10 ml) red-pepper paste; substitute tomato paste plus mild paprika
- scant 1/2 cup (100 ml by volume) rice
- 2 cups (480 ml) boiling water, plus more only if needed
- 1 tbsp neutral oil
- 1 tsp fine salt
Directions
1. Wash the spinach thoroughly, drain, and chop it.
2. Heat the oil in a pot and sauté the onion until softened and lightly colored.
3. Stir in the tomato and pepper pastes and cook until fragrant.
4. Add the spinach and sauté until it begins to wilt, then stir in the rice.
5. Add the measured boiling water, season with salt, and bring to a simmer.
6. Reduce the heat and simmer until the rice is tender. Serve warm, with yogurt if desired.
Sources
Rinse spinach carefully to remove grit. Contains milk only if served with yogurt; cool leftovers promptly and refrigerate within 2 hours.