Updated: Mar 15
An amazing, easy, vegetarian dish full of vitamins and protein. A quick energizing and balanced meal.
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Click green link for instructions on how to prepare your escarole. .You can prepare it the same day or ahead of time. I cooked mine ahead of time and put it in the refrigerator.
Notice how much it shrinks from the first bowl uncooked to the third bowl cooked. Be sure to add the liquid to the escarole. You will use it later. (see above video)
Check out my Top 10 Allergy Friendly Gluten Free Recipes. All recipes can be made with gluten or eggs, if desired, and meat can be added for the meat lovers.
Peel, wash and chop your carrots. Chop red onion and slice garlic. Coat the bottom of a pot with olive oil. Add carrots and cook on medium stirring often. As the carrots soften a little bit, add your onions. Salt to help onions cook. When the carrots and onions are fairly soft, add garlic. Stir often. Don't allow garlic to brown, just soften. (see video)
Add your cooked escarole to the pot including liquid. Stir well. (see video)
Add fresh spinach to the pot. Stir well. Allow spinach to cook down a bit. You don't want to precook it or you will have mush. (see video)
I had a few leftover black beans. so I added them to my dish. Add in a 14 oz a can of vegetable broth (gluten free) Add white beans. Don't drain. (see video)
In a separate pot measure out 2 cups of vegetable soup and bring to a boil. This replaces water. Add rice to the vegetable soup, stir, cover and let sit for five minute. Fluff when liquid is all soaked up and rice is tender. (see video)
When the rice is cooked, add one packet of Sazon and stir well until the rice turns a yellow/orange color. (see video)
Add some of the rice to the soup. Not too much. You don't want it to soak up all the liquid. Save the rest for future dishes. (see video)
Serve and enjoy.
Vegetable broth (gluten free)
Sazon Goya (gluten free)