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Ingredients45 m servings 410 cals
Original recipe yields 4 servings
- Heat oil in a skillet over medium heat; cook and stir cumin seeds until fragrant, about 1 minute. Add onion, carrot, and green chile peppers; cook and stir until slightly tender, about 5 minutes. Add ginger-garlic powder and cook for about 5 minutes.
- Pulse spinach leaves in a blender until a paste forms. Add spinach paste to onion mixture; cook and stir until all the water has evaporated from the spinach, 2 to 3 minutes.
- Mix rice, coriander powder, and salt into spinach mixture until evenly combined. Transfer rice mixture to a rice cooker and add water.
- Cook spinach rice in the rice cooker according to manufacturer's instructions, about 20 minutes.
Per Serving: 410 calories; 4.4 g fat; 82.5 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition
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