Bhagi Rice [RECIPE]
Author: 
 
Adapted from "Bhaji Rice" by Jassie Singh in "The Culinary Heritage of Trinbago"
Ingredients
  • 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
Instructions
  1. Pick through the bhagi (if using) to remove any woody stalks and flower buds.
  2. Wash thoroughly.
  3. Chop roughly.
  4. Heat oil in heavy saucepan and add onion, garlic, pimientos and pepper.
  5. Saute until fragrant.
  6. Add rice and cook for 5 minutes.
  7. Add spinach, salt and liquid of choice.
  8. Cover pot and bring to a boil; lower heat and simmer for 10 minutes.
  9. If using salted meats or fish add them at this stage.
  10. 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/