Spinach rice is an ideal dish to have in your repertoire. It's flavorful, versatile, easy to prepare, and nutritious. It can be eaten as a vegetarian or vegan main dish or served as an accompaniment to meat, seafood, or poultry. Turn it into a rice bowl and top with slices of chicken, steak, or grilled shrimp for a complete meal. Add some cooked beans, tofu, or seitan for a well-balanced vegetarian or vegan dinner.
Variations on Spinach and Rice
Not surprisingly, there are variations of spinach rice around the world, including Greece, where it's called spanakorizo, and Mexico, where it's known as arroz verde. The type of rice you use is up to you; just remember to adjust the cooking time based on your choice. You can use chicken broth instead of water for an easy spinach rice pilaf, or turn it into a baked casserole with the addition of tender herbs and Parmesan cheese.
Pesto Spinach Rice
Double the spinach, add some grated cheese, nuts, garlic, and oil, and process it into pesto before tossing with the rice for a bit of a twist on this simple dish. Top with other healthy ingredients such as eggs, avocado, and radicchio. The possibilities are endless.
Tips
- Choose the right pepper. When choosing a chile pepper for this recipe, you may be limited by what's available in your local market. If you're a fan of very spicy dishes, go for what is considered a "hot" pepper, such as habanero or Scotch Bonnet, which can reach up to 350,000 on the Scoville scale. If you need to take the heat down a notch, think about serrano peppers or cayenne chile peppers, which can hit 50,000 SHU. For a touch of heat without searing the palate, look for jalapeño or chipotle peppers, which average 8,000 SHU.
- Add more heat. For more chile flavor and heat, prick the whole chile a few times with the tines of a fork before adding to the pot.
"The spinach rice was easy and turned out delicious with basmati rice. 10 ounces of baby spinach made 4 cups chopped. I used a serrano pepper, and have to say that whole pepper doesn't add a lot of heat." —Diana Rattray
Ingredients
-
1 tablespoon canola oil
-
1 cup finely chopped onion
-
2 teaspoons fresh thyme
-
1 whole hot chile pepper
-
1 teaspoon fine salt, more to taste
-
4 cups coarsely chopped fresh spinach, about 10 ounces
-
2 cups long-grain white rice, rinsed and drained
-
2 2/3 cups water
Steps to Make It
-
Gather the ingredients.
-
Add 1 tablespoon canola oil to a medium pot over medium heat.
-
When the oil shimmers, add 1 cup finely chopped onions and sauté until translucent, about 2 minutes.
-
Add 2 teaspoons fresh thyme, 1 whole hot chile pepper, and 1 teaspoon fine salt. Continue to sauté until the pepper begins to soften and the thyme becomes fragrant, about 2 minutes.
-
Add 4 cups coarsely chopped fresh spinach, stirring constantly until it begins to wilt and reduce in volume.
-
Add 2 cups long-grain white rice, rinsed and drained, and 2 2/3 cups water. Stir to combine. Increase the heat to medium-high and bring to a boil for 3 minutes. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 18 to 20 minutes.
-
Adjust the seasoning to taste. Fluff with a fork and serve.
Recipe Variations
- The base for a grain bowl. This dish is an excellent base for composing a grain bowl. Simply top with other ingredients such as vegetables, nuts, cheese, and protein.
- Even more flavor. Toss in a few chopped fresh herbs, a chopped tomato for color, and a sprinkling of toasted pine nuts for crunch. Add a bit of crumbled feta cheese for a briny punch of flavor
- Serve as a side. Spinach Rice is a great side to serve with grilled cumin lime chicken, margarita grilled shrimp, or thinly skirt steak in a citrus-chipotle marinade.
How to Store and Freeze
- Refrigerate leftover spinach rice in an airtight container within 2 hours and eat it within four days.
- Freeze leftover spinach rice by transferring it to a zip-top freezer bag or a shallow, airtight container. Freeze it for up to three months.
- To reheat, transfer the spinach rice to a microwave-safe container with a teaspoon of water. Place folded dampened paper towel over the container and microwave, stirring every 30 seconds, until hot. Alternatively, put the rice in a saucepan with a few teaspoons of water. Reheat over medium heat, stirring constantly, until warmed through.
Nutrition Facts (per serving) | |
---|---|
93 | Calories |
1g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 93 |
% Daily Value* | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 332mg | 14% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 4g | |
Vitamin C 19mg | 93% |
Calcium 138mg | 11% |
Iron 3mg | 19% |
Potassium 503mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: