Bhagi Rice [RECIPE]
- 2 cups white rice
- water (or coconut milk for a richer result) - I used a rice cooker, for stovetop use 4 cups
- 4 cloves garlic, minced
- 1 hot pepper (or to taste)
- 1 tbsp oil
- ½ bundle bhagi (or 1 pack pre-packaged spinach)
- 1 onion, chopped
- 4-6 pimiento peppers, seeded and chopped
- ¾ tsp salt, or to taste
- Pick through the bhagi (if using) to remove any woody stalks and flower buds.
- Wash thoroughly.
- Chop roughly.
- Heat oil in heavy saucepan and add onion, garlic, pimientos and pepper.
- Saute until fragrant.
- Add rice and cook for 5 minutes.
- Add spinach, salt and liquid of choice.
- Cover pot and bring to a boil; lower heat and simmer for 10 minutes.
- If using salted meats or fish add them at this stage.
- Cover and continue cooking until rice is cooked to your preference and all the liquid is absorbed.
Recipe by TriniGourmet.com at https://www.trinigourmet.com/bhagi-rice/
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