Total Time
Prep 5 mins
Cook 15 mins

Serve with grill salmon and pineapple salsa

Ingredients Nutrition

  • 1 cup jasmine rice
  • 2 cups vegetable stock or 2 cups chicken stock
  • 2 teaspoons olive oil
  • 1 lemon, zest of
  • 1 lemon, juice of
  • 5 ounces Baby Spinach, shredded


  1. Rinse and drain rice in cold water.
  2. Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
  3. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
  4. Uncover place shredded spinach on top of rice without stirring.
  5. Cover again and cook for another 5 minutes.
  6. Turn off heat, add lemon juice and let stand covered 10 minutes.
  7. Fluff with a fork and serve.
Most Helpful

5 5

Really, really, REALLY good!! ANd so easy to prepare! Had it with maple glazed salmon, yums!

5 5

This was delicious! I had it with the Salmon The Ultimate Salmon Fillets and it was such an elegant dinner (but very easy) I got a bag of the baby spinach in the salad section at my store and didn't have jasmine rice so I used my brown rice. My family loves rice so this will be cooked often! THANKS for a great recipe!