Directions:
- Place spinach in large pan with just the water that clings to its leaves after washing. Add pinch of salt. Heat gently until the spinach has wilted, then remove from the heat and drain, reserving any liquid. Cool chop finely.
- Heat the oil in large pan and cook onion, garlic and chili for 4-5 minutes until softened.
- Stir in rice until well coated, then pour in the stock and reserved spinach liquid.
- Bring to boil, lower heat and simmer for 10 minutes.
- Add spinach and cook for 5-7 minutes more, until rice is tender.
- Season with salt and pepper, top with a light sprinkling of Pecorino cheese
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1292.51 Kcal (5411 kJ) | ||
| Calories from fat | 127.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 22% | |
|---|---|---|---|
| Cholesterol | 13.55mg | 5% | |
| Sodium | 46764.56mg | 1949% | |
| Potassium | 1016.85mg | 22% | |
| Total Carbs | 232.67g | 78% | |
| Sugars | 1.28g | 5% | |
| Dietary Fiber | 5.26g | 21% | |
| Protein | 9.1g | 18% | |
| Vitamin C | 65.5mg | 109% | |
| Iron | 5.2mg | 29% | |
| Calcium | 176.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 247.63 Kcal (1037 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 22% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 5% | |
| Sodium | 8959.37mg | 1949% | |
| Potassium | 194.81mg | 22% | |
| Total Carbs | 44.58g | 78% | |
| Sugars | 0.24g | 5% | |
| Dietary Fiber | 1.01g | 21% | |
| Protein | 1.74g | 18% | |
| Vitamin C | 12.6mg | 109% | |
| Iron | 1mg | 29% | |
| Calcium | 33.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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