Brown Spinach Rice aka Check Rice – A healthy African way of cooking rice spiced up with curry powder, garlic and smoked paprika. Vegan
I started off wanting to make chuck rice or check rice and decided to throw in a few more spices, to make a recipe that can stand on its own. Chuck or Check rice is a Liberian way of cooking rice – think Mexican green rice.
If you want to make traditional chuck rice omit all the spices and go with the spinach, okra and salt. If you want a really flavorful, green rice side dish spiced up. Then go all the way and just dump everything in. Why stop half way?
Traditionally chuck rice is usually made with jute leaves to give the rice a slimy consistency. But not everyone uses jute leaves or can find it. Most people replace it with spinach and okra.
However, here, I did not use okra just went with the spinach because my son does not care for anything slimy.
I tried to make this rice even healthier by replacing white rice with brown rice. As mentioned in another post, hubby brought home 25 pounds of brown rice and I have got to use it up. I think he likes this because I have made it a couple of times now and no complaints. Like it or not, I would be making more this Brown Spinach Rice.
This rice consists of parsley, garlic, onions, paprika with a jolt from curry powder and a kick from cayenne pepper.
Pair it up with this stovetop salmon here or this Liberian chicken gravy here.
Enjoy!
Watch How to Make It
Brown Spinach Rice (Check Rice)
Ingredients
- 2 cups brown rice
- 2 -3 tablespoons cooking oil
- 1 medium onion chopped
- 1-2 teaspoon minced garlic
- ¼ cup fresh parsley chopped
- 6-8 cups fresh spinach
- ½ teaspoon smoked paprika
- ¼ teaspoon curry powder optional
- 4 cups chicken stock or water
- 1 1/2 teaspoon salt or more adjust to taste
- Black pepper to taste
Instructions
- In a food processor blend spinach and parsley. Set aside
- Wash rice until water runs clear. Drain water.
- Heat a saucepan with oil. Then add onions, garlic, paprika, curry, scotch bonnet pepper (optional), and sauté for about a minute.
- Stir in rice to the pan, about 2 minutes, then add 4 cups of stock/water, bring to a boil reduce heat, and simmer until rice is almost cooked- about 15 -18 minutes into cooking.
- Then add spinach and parsley mixture. Combine and mix thoroughly.
- Continue cooking, for a few more minutes until rice is completely cooked. You may add more stock if needed.
- Adjust for salt and pepper. Serve warm
Nutrition Information:
Ambrossia says
Imma, your rice recipe looks delish! Unfortunately, because of my food allergies, spinach, kale and tomatoes are big “No-No’s!” Are there any substitutes I can use in place of the spinach, for the green color?? I sure do hope so..
ImmaculateBites says
Hello!
Any other leafy vegetables would work just as well. Pick any ones that you like and not allergy too. Enjoy!
Calvin says
Try jute leaves, if you are not allergic to them
Imma says
Yeah, that is a good substitute. Thanks for sharing:)
Haude says
Great recipe we usually eat this with “gravy” lol not brown or white gravy but kinda like stew ig. love from maryland county
ImmaculateBites says
That sounds delicious, Haude! Thanks for sharing. Greetings from California :)!!
Reir says
This looks so good, can’t wait to try it. By the way have you ever tried stir frying okra cut in long strips with onions and coriander powder? Takes all the slime away and can be served as a side. I love your blog, thanks for sharing wonderful recipes!
Amanda says
I made this with white rice and my family and I love it! The fact that it is packed with so much nutrients makes me a happy momma! Thank you so much for sharing!
imma africanbites says
I hear you fellow mama! 😉 Thanks for sharing your thoughts, Amanda! 🙂