Spinach & Corn Rice
Spinach & corn rice is beneficial for those needing to boost their iron intake, especially individuals with anemia. It’s also great for promoting digestive health and supporting a healthy immune system.

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Rich in Iron: Spinach provides a significant amount of iron, crucial for maintaining healthy red blood cells.
Good Source of Fiber: Both corn and spinach are high in dietary fiber, promoting digestive health.
Antioxidant-Rich: The dish is loaded with antioxidants from spinach, garlic, and ginger, which help combat oxidative stress.
Supports Weight Management: This low-calorie, nutrient-dense meal helps in weight management.
Heart-Healthy: The monounsaturated fats from the oil and the fiber from the spinach and corn contribute to heart health.
290 kcal
in 183g
Protein:
6g
Fats:
7g
Carbs:
50g
Cholesterol:
0mg
Sodium, Na:
220mg
Potassium, K:
380mg
Spinach & Corn Rice is a vibrant and nutritious dish that brings together the goodness of leafy greens and the sweetness of corn in a fragrant, spiced rice base. This recipe is perfect for those who want to enjoy a wholesome and flavorful meal without spending too much time in the kitchen. It's not only a treat for the taste buds but also a great way to boost your intake of essential nutrients.
Ingredients
4
200 grams Spinach
2 tbsp Fresh coriander
2 tbsp Fresh mint leaves
4 pieces Green chillies
50 ml Water
1 tablespoon Oil
1 tablespoon Cumin seeds
1 tablespoon Garlic
1 tablespoon Ginger
2 pieces Onions
half teaspoon Turmeric powder
1 tablespoon Red chilli powder
1 tablespoon Coriander powder
150 grams Sweet Corn
Salt as per taste
3 cups Cooked rice
1 teaspoon Garam masala
1 teaspoon Lemon juice
Tips
Use coconut oil instead of regular oil for a vegan version.
Toss in some paneer or tofu cubes for added protein.
Adjust the number of green chillies according to your spice preference.
Directions
Wash the spinach thoroughly and blanch it in boiling water for 2 minutes. Immediately transfer the spinach to ice-cold water to retain its vibrant green color.
In a blending jar, add the blanched spinach, fresh coriander, fresh mint leaves, and green chillies. Blend into a fine paste, adjusting the consistency by adding 50 ml water.
Heat 1 tbsp oil in a pan. Add cumin seeds and allow them to crackle. Add chopped garlic and sauté for 1-2 minutes until aromatic.
Add chopped ginger and diced onions to the pan. Sauté until the onions become translucent. Then, add turmeric powder, red chilli powder, and coriander powder. Sauté for another minute to release the flavors of the spices.
Pour the spinach paste into the pan and mix well. Sauté for 1 minute to allow the flavors to meld together.
Add sweet corn to the pan and cook for 2-3 minutes, ensuring the corn is well-coated with the spinach mixture. Add salt to taste.
Add the cooked rice to the pan and mix thoroughly with the spinach-corn mixture. Cook for an additional 2-3 minutes to allow the flavors to infuse the rice.
Sprinkle 1 tsp of garam masala and 1 tsp of lemon juice over the rice. Mix well and serve hot.
Notes
Individuals with a history of kidney stones should consume spinach in moderation due to its oxalate content.
Those with allergies to corn should avoid this recipe.
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