Garlicky Spinach Rice

"Found this on a website and LOVE this recipe!!! I've served it with grilled chicken breasts or even just eat it on its own. So good!"
photo by ProudMamaT photo by ProudMamaT
photo by ProudMamaT
Ready In:




  • Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
  • Wash the spinach well-- spinach tends to be very gritty.
  • Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
  • Toss the spinach into a pot, along with 1/4 cup of water.
  • Heat on high; when the water boils, cover the pot.
  • Cook for 2-3 minutes, until the spinach is wilted.
  • Drain and set aside.
  • In a skillet, heat 2 tbsp.
  • olive oil on medium.
  • When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
  • Add the drained spinach and sauté for another couple of minutes.
  • Season to taste with salt and plenty of pepper.
  • Add the cooked rice and stir well to combine.
  • Taste, then add more salt and pepper as necessary.
  • Serve.

Questions & Replies

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  1. Using leftover brown rice, this was quick, easy and tasty. We had to shorten the garlic saute to 1 minute to avoid browning. The tiny bit of liquid that always seems to hang out in spinach did a nice job deglazing the pan. Next time I might add a little stock, white wine or sherry at this point to make more pan juices and punch up the flavor of the rice a bit. A good recipe just as it is, and a great springboard for experimenting! Thanks!
  2. Super easy and really good! Nice way to sneak some veggies into your meal. I used basmati rice also and it was yummy!
  3. Very tasty! Made it for three people and they all liked it. Added onions and oregano.
  4. I shorten the time to sautee the garlic as well (or simply toss it in with the rice while it's cooking), but overall this is a great basic recipe. I tried it today using basmati rice with some cumin and red pepper, but my stand-by method is as written topped off with some freshly grated parmesan cheese. Good stuff! Thanks for posting it!



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