Brown Spinach Rice aka Check Rice – A healthy African way of cooking rice spiced up with cayenne pepper, garlic and 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 aka Check Rice - A healthy African way of cooking rice spiced up with cayenne pepper, garlic and paprika. Vegan
- 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
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In a food processor blend spinach and parsley. Set aside
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Wash rice until water runs clear. Drain water.
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Heat a saucepan with oil. Then add onions, garlic, paprika, curry, pepper, cayenne pepper, sauté for about a minute.
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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.
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Then add spinach and parsley mixture. Combine and mix thoroughly.
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Continue cooking, for a few more minutes until rice is completely cooked. You may add more stock if needed.
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Adjust for salt and pepper. Serve warm
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!
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!
I hear you fellow mama! 😉 Thanks for sharing your thoughts, Amanda! 🙂
What dishes should we serve this with?
I just see that you did use smoked paprika. I think I may have confused this one with another recipe where it was only paprika. Sorry about that. 🙂
Love your site! Can I use smoked paprika in this or should it be regular? Also, what adjustments should I make if I am using regular brown rice and not parboiled? Thank you.
Hello! My boyfriend is from Kenya and I made this recipe and he absolutely loved it. Your recipes are amazing.
Yaay! Glad he liked it. And thank you for stopping by, Valentina! 🙂
I had a bag of baby spinach and some brown rice on hand so I did a quick Internet search for recipes — and your recipe came up. We do not have a Carib or African heritage, but we do love to try new foods and this looked like it would be delicious. The “brown rice” called for in the recipe definitely needs to be clarified that it is for “parboiled brown rice”. I figured this out while reviewing the recipe and made the adjustments needed – cooked the brown rice for 40 minutes in chicken stock. Sauteed the onion and spices with some olive oil in a separate pan. Once the rice was cooked I added it to the onion/spice mixture, then stirred in the spinach/parsley. Covered the combined ingredients and let it sit for 10 minutes to blend the flavors. As a personal preference I added slightly more cumin, curry and cayenne – we like things spicy 🙂 Served it with chicken strips sauteed in olive oil. Perfect dinner! This will definitely be added to my “make again” recipe stack.
Great! Thanks for the feedback.
If I wanted to add the okrs when sjould i add it
I would add it towards the last 5 minutes of cooking . Then mix it up when you add the spinach mixture.
I’m knocked out by your site Imma. I want to try everything. I love rice and I’m happy to have this new way of preparing it, and with an added veggie to boot. I used jasmine brown rice, and had to cook for 20 additional minutes. Delicious!! I’m a fan…
Thanks Girl! So glad you took the time out to try it. Happy Holidays!!!
I’m Liberian and I eat this once in a while. Nice to see your spin on it.
Thanks for stopping by!
I am so loving this blog
Thanks Mercy!
Hello, thank you for the recipes and tips. Questions: was your rice parboiled brown rice or regular? Asking because the brown rices that I use have to cook for like 40 mins, which is about twice as long as how long the rice in this recipe is cooked.
Also, do you have any recommendations for substations of white rice when it comes to your dish? Ex. Bulgur, couscous, or just brown rice? I’m trying to findo better alternatives for my husband. Thank you so much.
Substitions*
Find*
It is parboiled brown rice. If using couscous you can saute the spices and onions, add stock, bring to a boil, throw in the couscous and turn off the heat . Let it sit for about 5- 7 minutes or until tender.
I winged this last night and it was a hit! I just added a dash of cayenne pepper because I wasn’t sure how much to use since its not on the ingredients list. I had tried a similar rice at a restaurant, but theirs was cilantro instead of basil/parsley. My family really enjoyed this last night!!!
Yay! Another win! Glad it was a hit with the family
This is the most amazing rice ever. Thank you so much for sharing
My pleasure ! Glad to hear it worked out well for you.
I am very excited to make this dish. This will be my first time making a non-traditional southern side dish. Your recipe seems very easy to make. Did I say I am excited. Lol
Yay!! Yes you did !! Am excited to see how it works out for you. Thanks !!!
Hi.. This sounds great!
One question… I want to use my rice cooker.
After I saute the onions, garlic, paprika, curry pepper, cayenne pepper,
can I put the spinach/parsley mixture in with the rice at the same time?
Thanks
I don’t see why not.
What is paprika and where is it found
Paprika is dried ground bell pepper. It can be found in major supermarkets depending on your location.
Do you think this rice would pair well with a coconut lentil soup or would suggest one of your other rice dishes? One way or another, I will definitely be making this rice dish for the wife for sure! Looks delicious!
Thanks Trey! I don’t see why not – I have paired it with beans and loved it.
I love this brown rice recipe! I tried it and it’s something we can get use to! I was wondering are you going to share the shrimp recipe in the picture with it?! Please it look absolutely delish! Keep up the great work!
Thanks shantel. Here is the link to the recipe right here https://www.africanbites.com/liberian-chicken-gravy/.
I made this rice last night!! It is sooooo good, Yummy! I left out the cayenne pepper tho…thanks for this recipe!
My pleasure!!! Glad to hear it worked out well for you.
Thank you so much for sharing all your wonderful recipes. I’ve tried a few and they are all delicious. I am Jamaican and cook a lot of Caribbean dishes but you have refreshed them for me with the way you prepare them so I don’t feel like we’re eating the same things all the time.
Awesome! Glad to hear you find my recipes refreshing!! And thank you so much for taking the time to share this with me.
You are by far the most enjoyable African food blog I have come across. I would suggest you consider publishing a cookbook. That would be a hit!
I very much share you obsession about cooking and food. I am from West Africa as well. Keep up the great work!
That’s a huge compliment thank you so much,Francine .Glad to see another West African here! Let me know which ones you try out.
I’m so glad I found your site. And it’s amazing. The check rice recipe has become my new way of cooking brown rice, whole wheat pasta and macaroni to go with Liberian Gravy I found on your site too.
Did I mention my picky eater, (16 months old son) loves it! Yummy !!! I can’t thank you enough.
Soooo relate -Am a mom and so enjoy it when my son enjoys what I make. Thank you for the feedback!
AWESOME!! is all I have to say about this! I made this rice with the salmon. Mmm good! definitely a keeper. My husband loves it and my picky eater 21 month old loves it. what more can a mom ask for? lol
Hi Gloria! So glad to know it was a hit with your family. Thanks for taking the time to comment .
This looks lush, cant wait to try it and see the look on the family faces when i serve this 🙂
Louisa, that would be a kodak moment. Grab your Camera.
Thanks Joyce! Tomato stew is also great with this spinach rice!
I remember requesting the recipe. Tried it with the spinach and parsely and served with some Ghanaian red tomato stew. Boy, it was great. my own version of green eggs and ham.
Thanks again
Very good. I made this as part of a larger meal to serve at a banquet. Serve with toothpicks. 😉
Thanks karen,
I am just loving all the spinach in this rice. What a serious protein hit!
Spinach is what makes it really appealing . You should give it a try Thalia!
your blog is sooo on point.thanks for beatiful recipes.i hav made ur donuts recipe several times it is so good i made the chinchin lastweek .it is truly addictive .as soon as i take my rice for commercial milling i will make klaco.i cant find this specie of spinach.i dont want slimy rice can i use fluted pumpkin leaves for the check rice thanks
Tolu, pumpkin leaves are a little bit overpowering. However, if you like the flavor of pumpkin leaves I don’t see why you can’t . Let me know how it works out . Thanks
Green rice! This is what I’m making to go with the salmon! (Except with white rice 🙂 I want my rice to be green as possible!)
Can’t wait to see that version Nagi
I love the emerald green colour of the rice. I have to cook this dish very soon.
Charlene ,Let me know when you make it.