Spanahorizo Recipe

Name: Spanahorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup olive oil; 1 bunch parsley leaves chopped; 1 large yellow onion finely chopped; 1 tablespoon garlic finely chopped; 3 cups water; 2 tablespoons tomato paste; 1 cup tomatoes chopped; ⅛ teaspoon salt; ⅛ teaspoon black pepper; 2 bunch spinach stems removed, chopped; 1 cup rice uncooked

Servings: persons

1/2 cup olive oil
1 bunch parsley leaves chopped
1 large yellow onion finely chopped
1 tablespoon garlic finely chopped
3 cups water
2 tablespoons tomato paste
1 cup tomatoes chopped
⅛ teaspoon salt
⅛ teaspoon black pepper
2 bunch spinach stems removed, chopped
1 cup rice uncooked

1
In a large saucepan place the oil and heat it on medium high until it is hot.
2
Add the parsley, onions, and garlic.
3
Saute the ingredients for 3 to 4 minutes, or until the onions are translucent.
4
Add the water and bring it to a boil.
5
Add the tomato paste, chopped tomatoes, salt, and pepper.
6
Mix the ingredients together thoroughly so that everything is well combined.
7
Add the spinach and rice.
8
Simmer the ingredients for 30 minutes on low heat, or until the rice is done.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup olive oil, 1 bunch parsley leaves chopped, 1 large yellow onion finely chopped, 1 tablespoon garlic finely chopped, and more.

Yes, Spanahorizo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanahorizo

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