Nachos w/ Rice, Spinach Dip, & Avocados
These Spinach Nachos consist of broccoli, bell peppers, carrots, shallots, jalapeños, garlic, turmeric, tamari, and rice wine rice with spinach dip and avocados. You can easily swap out sour cream, Greek yogurt, or any other dip of choice. Although I'm feeling in the St. Patrick's Day mood still and opted for the Green Tartar Sauce w/ Greek Yogurt & Spinach with spinach, dill pickles, shallots, serranos, lemon juice, and Greek yogurt.
Equipment
- Baking Sheet
- Oven
Ingredients
Rice Wine Rice
- 1 head broccoli diced
- 1 red bell pepper diced
- 2 carrots sliced
- 1/2 shallot minced
- 2 red jalapeños minced
- 3 cloves garlic minced
- 1/2 tsp. turmeric minced
- 1/2 c. rice cooking wine
- 1/2 c. tamari
- 2 c. brown Jasmine rice (or rice of choice)
- 6 c. water
Spinach Dip
- 1/2 lbs. spinach puréed
- 1 c. dill pickles minced
- 1/4 shallot minced
- 2 cloves garlic minced
- 2 serranos minced
- 1 lemon juiced
- 1 c. Greek yogurt
- dash salt
- dash pepper
Nachos
- 1/2 c. rice wine rice
- ~2 handfuls tortilla chips
- 1/2 c. cheddar grated
- 1/4 c. spinach dip
- 1/2 avocado diced
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- Cook Brown Rice w/ Broccoli, Bell Peppers, & Rice Wine. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
- I also made Green Tartar Sauce w/ Greek Yogurt & Spinach for this dish. It takes about 15 minutes to toss together and is a great alternative for Mayonnaise-free tartar sauce or even just a spinach dip for any occasion.
Cook Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread toppings evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
- Sprinkle with cheese.
- Bake for 10 minutes, or until the cheese melts and the chips begin to toast.
Serve
- Once the nachos are done cooking, remove from the oven and top with spinach dip, avocados, and a dash of salt and pepper.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
- For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.