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Mar 16

Spinach, Rice, and Beans

  • * 2 cloves garlic, chopped
  • * olive oil
  • * 20 oz. bag frozen spinach
  • * 1-½ cups cooked brown rice
  • * 2 cans kidney beans
  • * salt and pepper

Put 1 tablespoons of olive oil in a heavy pot.  Sauté the garlic over low heat, adding a little salt to prevent the garlic from browning.  Brown garlic is bitter garlic.  When the garlic is soft, add the spinach and 1/2-cup water.  Cover and cook on low to medium heat until heated.  Add both cans of beans with all the liquid from the cans and additional water.  Heat through.  Add the cooked rice, water to desired thickness, salt and pepper to taste.  Cook for about ten more minutes.  This should be soupy but not watery.  Enjoy.

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