Rice Cooker Curried Rice and Spinach

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 339.8

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 496.5 mg
Total Carbs: 62.8 g
Dietary Fiber: 2.7 g
Protein: 7.0 g

View full nutritional breakdown of Rice Cooker Curried Rice and Spinach calories by ingredient

Introduction

I made this in my rice cooker yesterday: I set the timer and wandered away from it for a few hours. When I came home, the whole house smelled wonderful! Add a drizzle of good quality olive oil to finish it or wrap it in a tortilla for a very mobile lunch.

Serves 5 for dinner, more as a lunch box filler. I made this in my rice cooker yesterday: I set the timer and wandered away from it for a few hours. When I came home, the whole house smelled wonderful! Add a drizzle of good quality olive oil to finish it or wrap it in a tortilla for a very mobile lunch.

Serves 5 for dinner, more as a lunch box filler.

Minutes to Prepare: 15

Minutes to Cook: 60

Number of Servings: 5

Ingredients

2 C Basmati rice, uncooked

3 C Water

1 t quality sea salt

1 Onion, medium, diced

5 cloves garlic, pressed

2 T Curry Powder (higher quality = more flavor)

Jalapeno pepper, to taste (I used 1/2)

1 10 oz package of frozen spinach (not thawed or washed out or anything, toss the brick in frozen), or 10 oz fresh (rinsed well and drained)

1 Can or 1.5 Cups Garbanzo beans, rinsed if from can

Directions

Put all ingredients into the rice cooker.
Set timer for desired meal time.
Come back and fluff rice when timer goes off.
Let sit an additional 10 or so minutes.
Serve and eat!

Makes a scant 8 cups of rice or 5 servings of about 1 1/2 cups

Number of Servings: 5

Recipe submitted by SparkPeople user BIGBADBASIL.