Who doesn’t love the flavors or spinach and artichoke. They’re actually super delicious thrown into a cream sauce and also as a dip. The flavors are warm and comforting. If you nosh on the duo in a dip, the calories could add up. With today’s recipe, not so much. And the beauty about this recipe (as with most DariusCooks.com recipes) is that it’s simple and easy. Did I mention this recipe uses leftover rice? Here’s the recipe!
Ingredients
4 cups of leftover white or brown rice
2 tablespoons of olive oil
1 cup of onion, chopped
4 cloves of garlic, minced
1 cup of vegetable stock
1/2 teaspoon of fresh thyme
The zest of 1 lemon
1 box of frozen spinach, thawed and drained
2 cups of canned artichoke hearts, chopped
1 teaspoon of salt
1 teaspoon of black pepper
Directions
- Preheat the oven to 400 degrees.
- In an oven safe skillet, sauté the onion and garlic in olive oil until the onions are translucent. Add the fresh thyme and cook for 60 seconds more.
- Add the spinach, artichoke hearts, and vegetable stock to the pan. Allow the mixture to cook for 2 minutes. Then, stir in the rice, lemon zest, salt and pepper. Turn off the heat and pack the rice tightly in the pan.
- Put the skillet in the oven and allow the paella to cook for 25-30 minutes or until lightly browned. Enjoy warm.
Spinach & Artichoke Paella
was originally published on
blackdoctor.org
