Malagasy Rice with Leafy Greens

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Vary amin anana is a beloved one-pot rice dish from Madagascar, where tender rice is simmered with leafy greens, aromatics, and a bit of meat for a wholesome, comforting meal. The greens (traditionally amaranth, or anamamy) lend a subtle earthiness, while tomato and garlic give the rice a savory, lightly tangy backbone. It is everyday Malagasy home cooking at its most nourishing and resourceful.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 12 gFat
• 2.5 gSaturated Fat
• 64 gCarbs
• 4 gFiber
• 4 gSugar
• 28 gProtein
• 720 mgSodium
• 780 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the rice base

• 1.5 cups (300 g) long-grain white rice, rinsed and drained
• 2 tbsp peanut or vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 medium ripe tomato, finely chopped

For the greens and finishing

• 6 cups packed amaranth or baby spinach leaves, tough stems removed
• 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
• 2.5 cups (600 ml) low-sodium chicken broth
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 small red chili, thinly sliced (optional)
• 2 scallions, thinly sliced, to finish

Directions

1. Heat the oil in a heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring, until softened and translucent.
2. Stir in the garlic and grated ginger and cook for 45 seconds until fragrant, taking care not to let them brown. Add the chicken and cook 4 to 5 minutes, turning, until lightly browned on all sides.
3. Add the chopped tomato along with the salt, pepper, and chili if using. Cook for 3 to 4 minutes, mashing the tomato with the back of a spoon, until it breaks down into a thick, jammy sauce.
4. Add the rinsed rice and stir well so every grain is coated in the tomato mixture. Toast the rice for 1 to 2 minutes, stirring constantly, until the grains look slightly translucent at the edges.
5. Pour in the chicken broth and scatter the greens on top. Bring to a brisk boil, then reduce the heat to the lowest setting, cover the pot tightly, and simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is fully absorbed.
6. Remove the pot from the heat and let it rest, covered, for 5 to 7 minutes. Uncover and use a fork to gently fluff the rice, lifting the wilted greens up through the grains.
7. Taste and adjust with more salt if needed. Scatter the sliced scallions over the top and serve hot, with extra chili on the side for those who want more heat.

Cook’s Notes

• If true amaranth greens (anamamy) are not available, baby spinach, Swiss chard, or tender mustard greens all work beautifully here.
• For a vegetarian version, omit the chicken, use vegetable broth, and stir in one can of drained white beans with the rice for a satisfying protein boost.
• Toasting the rice briefly in the tomato oil before adding liquid helps the grains stay fluffy and separate rather than turning mushy.
• Leftovers reheat wonderfully the next day; stir a splash of water into the cold rice and cover while warming, or pan-fry it briefly in a little oil for crispy edges.
• Traditional cooks sometimes finish the dish with a spoonful of freshly grated coconut or a small handful of crushed peanuts for extra richness and texture.

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