Brown Spinach Rice (Check Rice)
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
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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:
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..
Hello!
Any other leafy vegetables would work just as well. Pick any ones that you like and not allergy too. Enjoy!
Try jute leaves, if you are not allergic to them
Yeah, that is a good substitute. Thanks for sharing:)
Great recipe we usually eat this with “gravy” lol not brown or white gravy but kinda like stew ig. love from maryland county
That sounds delicious, Haude! Thanks for sharing. Greetings from California :)!!
Excellent. I used white basmati rice and yes I did go all the way with the spices and scotch bonnet pepper but just a sliver.. I used frozen spinach which I think it worked quite well. Will serve with oven baked salmon.. yummy . Thank’s imma
Yayy great combination, thank you so much for trying it out.
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.