Spinach rice is a simple side dish that turns plain rice into something fresh, colorful, and full of flavor. The spinach wilts quickly into the hot rice, giving it a vibrant green look and a light, earthy taste. It’s perfect with chicken, fish, grilled vegetables, or even as a quick vegetarian meal when topped with chickpeas or eggs.
Ingredients (Serves 4)
- 1 cup long-grain white rice (or basmati)
- 2 cups water (or vegetable/chicken broth for more flavor)
- 2 cups fresh spinach, chopped (packed)
- 1/2 cup fresh cilantro, chopped (optional but recommended)
- 2 tablespoons olive oil (or butter)
- 1 small onion, finely chopped (optional)
- 2 garlic cloves, minced (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional, for freshness)
Optional add-ins (choose what you like):
- 1/2 teaspoon cumin or paprika
- 1–2 tablespoons grated Parmesan (if you want a richer taste)
- 1/4 cup green peas
Step-by-Step Instructions
1) Rinse the rice
Rinse the rice under cold water until the water runs mostly clear. This helps keep the rice fluffy and not sticky.
2) Cook the rice
In a pot, add:
- rinsed rice
- water (or broth)
- salt
Bring to a boil, then reduce to low heat, cover, and cook for 12–15 minutes (or until the liquid is absorbed).
Turn off the heat and let it rest 5 minutes covered.
3) Prepare the flavor base (optional but tasty)
While the rice cooks:
- Heat olive oil (or butter) in a pan.
- Add chopped onion and cook 2–3 minutes until soft.
- Add garlic and cook 30 seconds (don’t burn it).
If you want a very quick version, you can skip this step and just mix spinach into the rice.
4) Wilt the spinach
Add chopped spinach to the pan (or directly into the hot pot of rice) and stir for 1–2 minutes until wilted.
5) Combine everything
Fluff the cooked rice with a fork, then mix in:
- wilted spinach (and onion/garlic mixture if used)
- cilantro
- black pepper
Add lemon juice at the end if you like a fresh finish.
6) Taste and serve
Taste and adjust salt, pepper, and lemon. Serve warm.
Quick Tips
- For extra green color: add the spinach while the rice is still hot so it wilts fast and stays bright.
- For meal prep: cool completely, store in the fridge up to 3 days, and reheat with a small splash of water.
- To make it a full meal: add chickpeas, grilled chicken, tuna, or a fried egg on top.