Spinach Rice – Using Leftover Rice – Meal for one #mealforone

The last week for the month and for next 3 days, i will be posting recipes under the theme: Meal for one. Oh yes,one of the most hardest thing in the world is to cook for yourself, just yourself! Many of us here, are great cooks, can whip up storm for 20-25 people just like that, but when it comes to cook for just one self, we all go blank, i know many who, just rummage through the fridge for any leftovers or just have a fizzy drink and chips and satiate their hunger.
Cooking for one or two is an art, and that too with no leftovers, is definitely more than art. I had an aunt who cooks a complete south-indian meal just for herself. I used to wonder,  looking at her small vessels. For me, i always have atleast a cup of rice as leftover in my everyday cooking, though it doesn’t go waste at home, but to have no leftovers, cooking enough for the family , comes with age and experience. 
So, when i saw this theme for BM, i immediately picked it up to showcase some easy meals that can be made for one, usually these are the meals i cook for myself during the week. Simple, hassle-free, complete meals for just one. Do try and let me know how you liked it.

1 cup cooked rice, i used leftover rice
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
1 cup, loosely packed baby spinach
1 tsp homemade sambar powder or 1/2 tsp red chili powder & 1/2 tsp coriander powder
Salt to taste

1 tbsp gingely oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a generous pinch of hing and turmeric powder
1 green chili, slit lengthwise
2-3 curry leaves (i forgot to use it)


  • I normally store the leftover rice in the fridge, first remove the rice and keep it out for 10 minutes. I reheated the rice in the MW the rice for 2 minutes.
  • Chop the onions and tomatoes, finely. Wash the spinach leaves and keep it ready.  In a pan, heat oil given under tempering, splutter mustard seeds, crackle cumin, add chili and curry leaves followed by hing and turmeric.
  • Now add chopped onions and saute until translucent. Add chopped tomatoes, followed by sambhar powder or red chili and coriander powder.
  • Add 1/4 cup of water to the pan and let it simmer until tomatoes are cooked soft. Now add the baby spinach leaves and saute. You don’t have to cook too long after adding spinach, just wait for leaves to wilt, add salt and mix well.
  • There won’t be any liquid in the mixture by now, add the cooked rice, and mix well. Let it sit on the stove for another 2 minutes for the flavors to mingle. Take it off the stove and serve  warm with crisps or appalam or any raita of your choice.