Cajun-inspired Vary Amin Anana (Malagasy Rice with Greens)

Ingredients

In the original Malagasy Vary Amin Anana, the dish primarily focuses on the combination of rice and greens. However, in this Cajun adaptation, we incorporate the bold flavors of Cajun cuisine by adding spices like paprika, cayenne pepper, and thyme. These additions give the dish a spicy kick and a deeper flavor profile, distinguishing it from the original version. We alse have the original recipe for Vary amin anana, so you can check it out.

• 2 cups (400g) long-grain white rice 2 cups (400g) long-grain white rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (200g) mixed greens (spinach, collard greens, kale), chopped 2 cups (200g) mixed greens (spinach, collard greens, kale), chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and black pepper to taste Salt and black pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic and diced bell pepper to the pot. Cook for another 2-3 minutes until the bell pepper softens.
4. 4.
   Stir in the chopped greens and cook until wilted.
5. 5.
   Add the rice to the pot and stir to combine with the vegetables.
6. 6.
   Sprinkle the paprika, cayenne pepper, dried thyme, salt, and black pepper over the rice mixture. Stir well to evenly distribute the spices.
7. 7.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Greens — Make sure to thoroughly wash the greens before chopping them. Remove any tough stems or veins for a more tender texture.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Feel free to customize the dish by adding other vegetables like diced tomatoes or corn kernels.
• Serve with a squeeze of fresh lemon juice for a burst of citrus flavor.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan with a splash of vegetable broth to keep it moist.
• Garnish with fresh chopped parsley or green onions for added freshness.

Serving advice

Serve Cajun-inspired Vary Amin Anana as a main dish accompanied by a side of cornbread or crusty French bread. It can also be served as a side dish alongside grilled or blackened fish or shrimp.

Presentation advice

Fluff the rice with a fork before serving to showcase the vibrant green color of the dish. Serve it in a large bowl or on individual plates, garnished with a sprinkle of fresh parsley or green onions for an appealing presentation.