This quick and easy Spinach Rice recipe is a tasty way to sneak more greens onto your plate! A green spinach paste is stirred into fluffy and flavorful white rice, instantly upgrading this simple side dish with deliciously savory flavors.
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While I love a refreshing spinach salad now and then, picky eaters aren’t as quick to indulge. The tender leafy greens are like nature’s own multivitamin, loaded with vitamins, minerals, and antioxidants, making them a great part of any healthy diet. If only there was an easier way to get these benefits without having to make a salad every time!
That’s where this Spinach Rice recipe comes in handy. It’s an easy and delicious way to eat more spinach and sneak more nutrients onto a picky eater’s plate.
Best of all, you get all of the goodness from the spinach without ever tasting it! The leafy greens are cleverly hidden behind layers of deeply savory flavors and fluffy white rice, making it picky eater-approved.
Ingredients
- Olive oil
- Onion and garlic
- White rice – Long-grain white rice works best for this recipe, but you can also use brown, jasmine, or basmati rice. Just be sure to rinse the grains well before cooking, and adjust the liquid and cooking time based on the type of rice you choose.
- Chicken broth – Use a high-quality store-bought chicken broth for the best savory flavor, or go all-out with homemade chicken bone broth.
- Bay leaf – I like to cook the rice with a bay leaf because it imparts a subtle earthy flavor. Don’t forget to discard it before serving!
- Spinach – For the best taste and texture, opt for fresh spinach. You can also use frozen spinach if that’s what you already have at home (see the FAQs for more info).
- Green onions – They add a mild onion flavor and enhance the green color of the dish. I also like to slice them finely and sprinkle some over the finished dish as a fresh garnish.
- Salt and black pepper
How to make spinach rice
Heat the olive oil in a large pot over medium-high heat. Once hot, sauté the onions until translucent, then add the garlic and cook until it’s fragrant.
Add the rice, some of the broth, bay leaf, and salt. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the rice is tender.
Meanwhile, add the spinach, green onions, remaining broth, and olive oil to a food processor or blender. Blend until the mixture resembles a coarse paste.
Stir the spinach mixture into the cooked rice and allow it to stand, covered, for a few minutes before fluffing with a fork. Season with salt and pepper, and enjoy!
Tips and tricks
- To help prevent the rice from becoming sticky, rinse the grains under cold water until the water runs clear. This removes the excess surface starch and results in fluffier rice.
- Try not to lift the lid on the pot as the rice is simmering because releasing the trapped steam can lead to unevenly cooked rice.
- Remember to gently fluff the rice with a fork once the rice is finished cooking. This releases excess steam and prevents the grains from clumping together.
Variations
Here are a few delicious ways to jazz up this rice and spinach dish:
- Add more veggies – Incorporate diced red bell peppers, mushrooms, asparagus, green peas, or any of your favorite vegetables. Feel free to get creative!
- Try different leafy greens – Instead of spinach, make this recipe with kale, Swiss chard, collard greens, or a medley of what you have on hand.
- Add some cheese – For a creamy variation, consider stirring in grated parmesan, feta, or goat cheese towards the end of cooking.
- Play with the seasonings – Add a pinch of cayenne, paprika, or red pepper flakes for a subtle kick. Or, for an herbaceous freshness, stir in freshly chopped chives, cilantro, mint, parsley, or a mix of your favorites.
- Add meat – Transform this recipe into a satisfying main dish by adding shrimp, shredded chicken, crumbled Italian sausage, bacon, or diced ham towards the end of cooking.
- Make it vegan – Make vegan spinach rice by substituting the chicken broth with vegetable broth. Add ingredients like tofu, beans, toasted pine nuts, almonds, or walnuts for a boost of plant-based protein.
Serving suggestions
Make it a memorable meal by serving this spinach rice as a side dish with any of these mouthwatering main courses:
- Chicken in White Wine Sauce
- Everything Bagel Salmon
- Shrimp Piccata
- Cioppino (Italian Seafood Stew)
- Classic Steak Diane
- Pan Seared Steak with Red Wine Sauce
- Prosciutto Wrapped Pork Tenderloin
- Broiled Lamb Chops with Mint Mustard Sauce
FAQs
Can I make this in a rice cooker?
Yes! Add the rinsed rice, sautéed onion and garlic, 2 cups of chicken broth, bay leaf, and salt to the rice cooker, close the lid, and cook using the “white rice” setting. Once it’s done, stir in the spinach mixture and fluff the rice with a fork.
For more tips and guidance, check out my Rice Cooker Rice Guide.
Can I make this in the Instant Pot?
To make spinach rice in the Instant Pot, sauté the aromatics in the pot using the Sauté function before adding the rinsed rice, chicken broth, and other ingredients. Seal the lid and cook on manual/high pressure for 4 minutes.
Allow a natural pressure release for 10 minutes before carefully venting any remaining pressure. Stir in the spinach mixture, fluff the rice with a fork, and enjoy!
For more helpful tips, check out my Instant Pot Rice Guide.
Can I use frozen spinach instead of fresh spinach?
Yes, but keep in mind that frozen spinach has a slightly different taste and texture than fresh spinach. Thaw the frozen spinach and squeeze out any excess moisture before blending it with the other green paste ingredients.
Storing and reheating
Store the leftover cooled spinach rice in an airtight container and refrigerate for 3 to 4 days. You can also freeze the rice, but the texture isn’t quite the same after thawing.
To reheat, warm portions of the rice in the microwave for 1 to 2 minutes, or reheat it on the stovetop with a splash of water or chicken broth until warmed through.
More rice recipes
- Bacon Fried Rice
- Coconut Lime Rice
- Instant Pot Mexican Rice
- Instant Pot Fried Rice
- Rice Cooker Sushi Rice
- Rice Cooker Mexican Rice
- Rice Cooker Coconut Rice
Did you make this spinach rice?
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Spinach Rice
Ingredients
- 2 Tablespoons olive oil (divided)
- ½ medium onion (diced)
- 3 cloves garlic (minced)
- 2 cups white rice
- 4 cups chicken broth (or bone broth, divided)
- 1 bay leaf (optional)
- ½ teaspoon salt (plus more to taste)
- 4 cups fresh spinach (coarsely chopped, about 10 ounces)
- 3 green onions (coarsely chopped)
- Salt and pepper (to taste)
Instructions
- Heat 1 TBSP olive oil in a large pot over medium-high heat. Cook the onions for about 5-7 minutes, or until they are translucent. Add the garlic and cook 30 seconds longer, until fragrant.
- Add the rice, 3 ½ cups broth, bay leaf and salt and bring the mixture to a boil. Reduce heat, cover, and simmer for 15-18 minutes, until the rice is tender.
- Meanwhile, add the spinach, green onions, remaining ½ cup broth and 1 TBSP olive oil to a food processor or blender and process into coarse green paste.
- Stir into the cooked rice and allow to stand, covered, for a few minutes.
- Fluff rice with a fork and season with salt and pepper. Enjoy!
