One-Pot Spinach Rice with Veggies & Paneer
One-Pot Spinach Rice with Veggies & Paneer
Ingredients
For the Spinach Rice
- 1 1/2 cups Basmati rice
- 1 pound fresh spinach, large bunch
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 2 green chilies, or to taste
- 1 inch fresh ginger, peeled and roughly chopped
- 3 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, medium, thinly sliced
- 2 carrots, medium, diced
- 1 green bell pepper, medium, diced
- 1/2 cup sweet corn, fresh or frozen
- 1 1/2 teaspoons salt, or to taste
- 3 cups hot water
For the Paneer
- 8 ounces paneer, block
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For Serving
- 4 lemon wedges
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 cup roasted tomato salsa, for serving
Instructions
- 1
Wash the Basmati rice thoroughly under cold running water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 30 minutes. Drain well before use.
⏱️ 30 min
- 2
While the rice is soaking, prepare the vegetables. Thinly slice the onion, dice the carrots, and dice the green bell pepper.
⏱️ 10 min
- 3
Bring a pot of water to a boil. Place the fresh spinach in a heatproof bowl. Once the water is boiling, pour it over the spinach until fully submerged. Let it sit for 1 minute to blanch.
⏱️ 3 min•🌡️ 212
- 4
Immediately after blanching, transfer the spinach to a bowl of ice-cold water to shock it and stop the cooking process. This helps preserve its vibrant green color. Drain the spinach well, squeezing out any excess water.
⏱️ 2 min
- 5
In a blender, combine the blanched and drained spinach, fresh mint leaves, fresh cilantro, green chilies, ginger, and garlic. Add 1/4 cup of water if needed to help blend. Process until you have a smooth, bright green purée.
⏱️ 5 min
- 6
Heat 2 tablespoons of vegetable oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 15-30 seconds until fragrant.
⏱️ 1 min
- 7
Add the sliced onion to the pot and sauté, stirring occasionally, until they turn golden brown, about 5-7 minutes.
⏱️ 7 min
- 8
Add the diced carrots, diced green bell pepper, and sweet corn to the pot. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
⏱️ 5 min
- 9
Stir in the prepared spinach purée and 1 1/2 teaspoons of salt. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.
⏱️ 3 min
- 10
Carefully pour 3 cups of hot water into the pot. Bring the mixture to a gentle boil.
⏱️ 2 min•🌡️ 212
- 11
Add the drained soaked rice to the pot. Stir lightly to combine all ingredients. Cover the pot with a tight-fitting lid (you can place a clean dish towel under the lid for a tighter seal). Reduce the heat to low and cook for 12-15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 15 min
- 12
While the rice is cooking, prepare the paneer. Cut the paneer block into 1/2-inch cubes. Season the paneer cubes with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 13
Heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the seasoned paneer cubes and cook, turning occasionally, until lightly browned on all sides, about 4-6 minutes.
⏱️ 6 min
- 14
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, gently fluff the rice with a fork or spatula.
⏱️ 5 min
- 15
Serve the spinach rice in individual bowls. Top with the cooked paneer cubes, a few lemon wedges, and a sprinkle of fresh chopped cilantro. Serve immediately with a side of roasted tomato salsa.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Spinach Rice with Veggies & Paneer
For the Spinach Rice
- 1 1/2 cups Basmati rice
- 1 pound fresh spinach, large bunch
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro
- 2 green chilies, or to taste
- 1 inch fresh ginger, peeled and roughly chopped
- 3 garlic cloves, peeled
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 onion, medium, thinly sliced
- 2 carrots, medium, diced
- 1 green bell pepper, medium, diced
- 1/2 cup sweet corn, fresh or frozen
- 1 1/2 teaspoons salt, or to taste
- 3 cups hot water
For the Paneer
- 8 ounces paneer, block
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For Serving
- 4 lemon wedges
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1 cup roasted tomato salsa, for serving
Instructions
- 1
Wash the Basmati rice thoroughly under cold running water until the water runs clear. Place the washed rice in a bowl, cover with fresh water, and let it soak for 30 minutes. Drain well before use.
⏱️ 30 min - 2
While the rice is soaking, prepare the vegetables. Thinly slice the onion, dice the carrots, and dice the green bell pepper.
⏱️ 10 min - 3
Bring a pot of water to a boil. Place the fresh spinach in a heatproof bowl. Once the water is boiling, pour it over the spinach until fully submerged. Let it sit for 1 minute to blanch.
⏱️ 3 min•🌡️ 212 - 4
Immediately after blanching, transfer the spinach to a bowl of ice-cold water to shock it and stop the cooking process. This helps preserve its vibrant green color. Drain the spinach well, squeezing out any excess water.
⏱️ 2 min - 5
In a blender, combine the blanched and drained spinach, fresh mint leaves, fresh cilantro, green chilies, ginger, and garlic. Add 1/4 cup of water if needed to help blend. Process until you have a smooth, bright green purée.
⏱️ 5 min - 6
Heat 2 tablespoons of vegetable oil in a wide, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 15-30 seconds until fragrant.
⏱️ 1 min - 7
Add the sliced onion to the pot and sauté, stirring occasionally, until they turn golden brown, about 5-7 minutes.
⏱️ 7 min - 8
Add the diced carrots, diced green bell pepper, and sweet corn to the pot. Cook for 3-5 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
⏱️ 5 min - 9
Stir in the prepared spinach purée and 1 1/2 teaspoons of salt. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.
⏱️ 3 min - 10
Carefully pour 3 cups of hot water into the pot. Bring the mixture to a gentle boil.
⏱️ 2 min•🌡️ 212 - 11
Add the drained soaked rice to the pot. Stir lightly to combine all ingredients. Cover the pot with a tight-fitting lid (you can place a clean dish towel under the lid for a tighter seal). Reduce the heat to low and cook for 12-15 minutes, or until all the water is absorbed and the rice is tender.
⏱️ 15 min - 12
While the rice is cooking, prepare the paneer. Cut the paneer block into 1/2-inch cubes. Season the paneer cubes with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 3 min - 13
Heat 1 tablespoon of vegetable oil in a separate pan over medium heat. Add the seasoned paneer cubes and cook, turning occasionally, until lightly browned on all sides, about 4-6 minutes.
⏱️ 6 min - 14
Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, gently fluff the rice with a fork or spatula.
⏱️ 5 min - 15
Serve the spinach rice in individual bowls. Top with the cooked paneer cubes, a few lemon wedges, and a sprinkle of fresh chopped cilantro. Serve immediately with a side of roasted tomato salsa.
⏱️ 2 min