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Homemade Red Spanakorizo: Greek Spinach and Rice with Tomatoes photo

Red Spanakorizo: Greek Spinach and Rice with Tomatoes

Experience the vibrant flavors of Greece with this delightful Red Spanakorizo, a nourishing dish of spinach, rice, and tomatoes!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 200 g Arborio rice This short-grain rice absorbs flavors beautifully and gives a creamy texture.
  • 4 tbsp olive oil A staple in Mediterranean cooking, it adds richness and depth.
  • 1 onion, chopped Adds a sweet and savory base to the dish.
  • 3 spring onions, finely chopped For a milder onion flavor and a pop of color.
  • 700 ml vegetable stock Provides a flavorful cooking liquid that enhances the dish.
  • 400 g diced tomatoes Juicy and tangy, they bring brightness and moisture.
  • 600 g spinach, cleaned Fresh spinach adds nutrients and a vibrant green color.
  • 4 tbsp dill, chopped This herb adds a fresh, aromatic flavor profile.
  • Salt Essential for enhancing the flavors.
  • Pepper For a hint of warmth and spice.

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Begin by gathering all your ingredients. Rinse the Arborio rice under cold water until the water runs clear. Chop the onion, spring onions, and dill while ensuring the spinach is cleaned and ready to go.
  2. In a large skillet, heat the 4 tablespoons of olive oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Then, add the spring onions and cook for an additional 2 minutes, stirring frequently.
  3. Add the Arborio rice to the skillet, stirring well to coat the grains in the oil. Toast the rice for about 2-3 minutes, allowing it to absorb the flavors of the onions.
  4. Pour in the diced tomatoes and vegetable stock, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. Once the rice is cooked, add the cleaned spinach and chopped dill to the skillet. Stir well and cover again, allowing the spinach to wilt for about 3-5 minutes. Season with salt and pepper to taste.
  6. Once everything is well combined and the spinach is wilted, your Red Spanakorizo is ready to be served. Spoon it into bowls and garnish with additional dill if desired. Enjoy this hearty dish warm, savoring the flavors of Greek cuisine.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Gently reheat on the stove with a splash of water or stock to bring back moisture.
  • You can freeze portions for up to a month; just make sure to let it cool completely before freezing.