I have yet to have a guest over for dinner who hasn’t loved this dish. It’s also great to make the day before…..for those hectic days when you don’t have time to cook dinner. Garnish with avocados, sour cream, jalapenos, cilantro, radishes, salsa and/or red onions.
3 large clove garlic (minced)
1 medium onion (minced)
3/4 cup uncooked rice
3/4 teaspoon ground turmeric
1 1/2 cups vegetable broth
16 cups fresh spinach
2 cups cooked black beans (I can rinsed)
1 Tablespoon chili powder
1-2 cups Monterey Jack or Cheddar cheese (shredded)
Saute 1 minced garlic clove, onion, uncooked rice, and ground turmeric in 1 Tablespoon oil until onion is tender. Stir often. Add the vegetable broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown rice. Remove from heat, let stand 5 minutes, fluff with fork.
While rice cooks, heat 1 Tablespoon oil in fry pan on high heat. Add 1 1/2 teaspoons minced garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.
In a small bowl, mix together the black beans and chili powder.
Layer as follows in a 2-quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle the cheese on top. (At this point, casserole may be tightly covered and refrigerated to be cooked later). Cover and bake at 375 until sizzling, 45 minutes. Broil for a few minutes after this to get the cheese nice and crispy along the edges, if you enjoy this effect. Serve it in corn tortillas or by itself.
Garnish with salsa, avocados, guacamole, sour cream, hot sauce, cilantro, lime wedges, radishes, red onion, etc.
*This recipe is from Simply in Season for SPRING*