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Creamy Spinach Rice

Creamy Spinach Rice: A Cozy 30-Minute Delight

Creamy Spinach Rice offers a delightful balance of flavors in just 30 minutes, making it a comforting and nutrient-packed dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Casserole
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 1 cup long-grain white rice Provides fluffy, separate grains for optimal texture
  • 2 cups chicken or vegetable broth Adds richness and flavor; water is a last resort
  • 1 tablespoon olive oil or butter Used for toasting the rice, enhancing its richness
For the Creamy Spinach Mix
  • 6 cups fresh spinach Tender and vibrant for quick wilting; frozen can be a substitute
  • ½ cup heavy cream or half-and-half Key for achieving silky texture; coconut cream for dairy-free
  • 2 cloves garlic Adds aromatic depth; garlic powder can be used
  • ½ cup grated Parmesan cheese Provides a savory punch; use nutritional yeast for dairy-free
Seasoning & Optional Add-Ins
  • to taste salt Essential for enhancing flavors
  • to taste black pepper Essential for enhancing flavors
  • optional nutmeg Adds brightness; use sparingly
  • optional red pepper flakes Adds a gentle kick; omit if sensitive to heat

Equipment

  • medium saucepan
  • Large skillet
  • measuring cups
  • Measuring spoons
  • spatula

Method
 

Step-by-Step Instructions for Creamy Spinach Rice
  1. Heat 1 tablespoon of olive oil or butter in a medium saucepan over medium heat. Add 1 cup of long-grain white rice and toast for about 2 minutes.
  2. Pour in 2 cups of chicken or vegetable broth, bring to a rapid boil. Reduce heat to low, cover, and let simmer for 15-18 minutes.
  3. In a large skillet, heat another tablespoon of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.
  4. Add 6 cups of fresh spinach in batches, wilting it down for about 2-3 minutes until bright green.
  5. Pour in ½ cup of heavy cream or half-and-half, mix well, and simmer on low heat for 3 minutes until thickened.
  6. Fluff the cooked rice and fold into the creamy spinach mixture. Add ½ cup of grated Parmesan cheese, season with salt and black pepper to taste.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 450mgFiber: 3gSugar: 1gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For dairy-free, use coconut cream and nutritional yeast.

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