* Photos are indicative.
Step by Step Instructions
- Step 1: Sauté the onions in a saucepan with the olive oil. Add the rice and sauté together. Mix in the fresh tomato, the salt and gradually pour in boiled water, until the rice is half-cooked through.
- Step 2: Mix in the spinach and dill and stir for 3 minutes, so that it boils without losing its colour and crisp flavour.
- Step 3: Remove from heat and add the melichloro cheese and the freshly ground pepper.
- Step 4: Cover the saucepan with a towel for 10 minutes.
- Step 5: Serve the spinach rice hot sprinkling it with red chili pepper mixture.
Ingredient List
- 4tbsps extra virgin olive oil
- 600g chopped spinach
- 2 spring onions (finely chopped)
- a bit of dill (finely chopped)
- 1 fresh tomato (peeled and cubed)
- 200g Carolina rice
- 150g melichloro cheese cubed
- salt
- ground black pepper
- red chili pepper mixture