Similar to our carrot rice recipe, spinach rice is quick, easy, and delicious. You will love it because it adds extra nutrition and color to any plate! Adding vegetables to rice is one of my favorite ways to increase variety, fiber, and textures in my daughter’s diet. Serve spinach rice with your favorite protein, like our spatchcock chicken or roasted leg of lamb, and vegetables for dinner for a balanced meal.
6-8 Servings
INGREDIENTS
2 cups long-grained parboiled white rice
4 cups water
1 tbsp Better than Bouillon (Roasted Chicken or Seasoned Vegetable Flavor)
2 tbsp butter
2 tbsp olive oil
16 oz frozen spinach
1/2 yellow onion
1/2 tbsp garlic, minced
6 sprigs fresh thyme (or 1/2 tbsp dried thyme)
1 bay leaf (optional)
1 tbsp dried parsley (optional)
Salt and black pepper to taste
INSTRUCTIONS
*Additional notes have been added below for your reference!
Cook the rice by combining long-grained parboiled white rice, water, thyme, Better than Bouillon base, and bay leaf in a pot or rice cooker, and cook covered on low heat until water is fully absorbed.
Heat butter and olive oil on medium heat until butter is fully melted and olive oil begins to simmer. Add onion and garlic. Saute until softened and onions become translucent in color.
Add frozen spinach and parsley. Cook until water evaporates from the spinach and it becomes fully cooked. Stir constantly for even cooking.
Season with salt and pepper.
Slowly add cooked rice, and mix until fully combined.
If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingapron
Notes on Ingredients
Frozen spinach. Fresh spinach can be pricey, so we opt for frozen spinach. It saves money and allows us to enjoy organic spinach for a fraction of the price. Feel free to use washed fresh spinach, but be sure you have about 2 cups of cooked spinach once it wilts down.
Both fresh and dried thyme work well. Use what you have on hand!
For a plant-based option, use vegetable broth or bouillon instead of the chicken flavor. Also, swap the butter for plant-based butter or use extra olive oil.
Better than Bouillon, Roasted Chicken or Seasoned Vegetable flavor. This adds delicious flavor, and it is more convenient and affordable than keeping chicken broth on hand. Feel free to substitute this ingredient by using any broth/stock instead of water.
Butter and olive oil. We use both for the added flavor, but you can opt to use one over the other- just make sure to add extra of whichever you are using.
Notes on Instructions
Washing rice. We wash our rice, but we understand that not everyone does this. If you are washing your rice, adjust this recipe by reducing the water by about 1/2 cup, and make sure your rice is fully drained to preserve the texture.
Cook rice. We use a rice cooker for convenience. If you are using your stovetop, remember to cook your rice covered on low heat. This will reduce the risk of burning or overcooking.
Heat butter and oil. Saute onion and garlic. Then saute your spinach. A lot of people prefer to make spinach rice by combining all of the ingredients at once and boiling until the rice is cooked. However, we find that breaking these steps down and sauteing the spinach, onion, and garlic separately, allows for all of the flavors to fully come through. This method also preserves the texture of the rice and the veggies.
Season to taste, and taste as you go! Depending on your preference you many not need to add salt and pepper (or you may want to add more).
Add cooked rice, and mix until fully combined.
Storage: Store in the refrigerator for 3 days. Freeze for a month.
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