Easy Spinach Rice

Ingredients

• 2 tablespoons Olive Oil (extra-virgin preferred)
• 1 medium Onion (peeled and diced)
• 2 pieces Garlic Cloves (minced)
• 1 tablespoon Fresh Dill (chopped)
• 2 tablespoons Green Onions (chopped; can use chives)
• 16 ounces Baby Spinach (washed and trimmed)
• 1 cup Long Grain White Rice (rinsed)
• 2.25 cups Vegetable Broth (low-sodium; can substitute chicken broth)
• 1 piece Chicken Bouillon Cube (optional, adds umami)
• 2 tablespoons Unsalted Butter (cut into cubes, softened)
• 1 teaspoon Lemon Zest (freshly grated)
• 2 tablespoons Lemon Juice (freshly squeezed)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Heat Oil

   Place the skillet over medium heat and add the olive oil. Heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: medium

2. Sauté Onions

   Add the diced onion to the hot oil. Cook, stirring occasionally, until softened and translucent, about 6 minutes.

   Time: PT6M

   Temperature: medium

3. Add Garlic, Green Onions, and Dill

   Stir in the minced garlic, chopped green onions (or chives), and chopped dill. Cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Wilt the Spinach

   Add the whole package of baby spinach. Toss gently and cook until the leaves wilt down to about 1 cup, roughly 4 minutes.

   Time: PT4M

   Temperature: medium

5. Add Rice and Broth

   Pour in the rinsed rice, 2¼ cups vegetable broth, and crumble the chicken bouillon cube (if using). Stir to combine.

   Time: PT5M

   Temperature: medium-high

6. Bring to a Boil and Simmer

   Increase heat to bring the mixture to a rolling boil. Once boiling, cover the skillet, reduce heat to low, and let simmer for 20 minutes.

   Time: PT20M

   Temperature: low

7. Finish with Butter

   After 20 minutes, uncover, stir once, then add the butter cubes. Continue cooking uncovered for another 5 minutes, allowing the butter to melt and the rice to finish absorbing liquid.

   Time: PT5M

   Temperature: low

8. Add Lemon and Season

   Stir in the lemon zest, lemon juice, extra fresh dill, and season with salt and freshly ground black pepper to taste. Mix well and remove from heat.

   Time: PT2M

9. Serve

   Fluff the rice with a fork, transfer to a serving bowl, and enjoy hot as a side dish or base for protein.

   Time: PT1M

Nutrition Facts

Calories

170

Protein

4 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot, leek
• Instead of Garlic Cloves: garlic powder (1/4 tsp)
• Instead of Fresh Dill: dried dill (1 tsp)
• Instead of Green Onions: chives, scallions
• Instead of Baby Spinach: regular spinach (2 cups)
• Instead of Long Grain White Rice: brown rice (increase cooking time), basmati rice
• Instead of Vegetable Broth: chicken broth, water + bouillon cube
• Instead of Chicken Bouillon Cube: vegetable bouillon cube, no added bouillon
• Instead of Unsalted Butter: olive oil (1 tbsp), ghee (1 tbsp)
• Instead of Lemon Zest: lemon extract (1/8 tsp)
• Instead of Lemon Juice: white wine vinegar (1 tbsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet or Saucepan with Lid
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Measuring Cups
• Microplane or Fine Grater (optional)

Critical Steps — Do Not Skip

• Sauté onions until softened (step 2)
• Do not over‑brown garlic (step 3)
• Wilt spinach completely before adding liquid (step 4)
• Maintain a rolling boil before covering (step 6)
• Do not lift the lid during the 20‑minute simmer (step 6)
• Finish with butter and lemon zest for bright flavor (step 8)

Chef Tips from the Video

• Rinse the rice under cold water until the water runs clear to remove excess starch.
• Use a microplane for lemon zest to get fine, aromatic zest without the bitter white pith.
• For extra depth, toast the rice in the oil for 2 minutes before adding broth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently with a splash of broth.

Room temperature: Not recommended; rice can spoil quickly at room temperature.

Make-Ahead Tips

• Cook the rice and spinach mixture up to step 7, then cool and refrigerate. Reheat and add lemon zest and butter just before serving.
• Lemon zest can be prepared ahead and stored in an airtight container in the fridge for up to 2 days.

Frequently Asked Questions