Spinach Rice

Sauté the Aromatics

• In a medium saucepan, heat olive oil (or butter) over medium heat.
• Add the chopped onion and cook for 3–4 minutes until softened.
• Stir in garlic and cook for 30 seconds until fragrant.

Cook the Rice

• Add the rice to the pot and stir for 1–2 minutes to lightly toast it.
• Pour in the broth, add salt and pepper, and bring to a boil.
• Reduce heat to low, cover, and simmer for about 12–15 minutes, or until the rice is tender and liquid is absorbed.

Add the Spinach

• Once the rice is cooked, stir in the chopped spinach.
• Cover again for 2–3 minutes to let the spinach wilt from the steam.
• Fluff the rice with a fork and adjust seasoning if needed.

Serve & Enjoy

• Serve warm as a main dish or alongside grilled chicken, fish, or roasted vegetables.
• Optional: drizzle with lemon juice or sprinkle with Parmesan for extra flavor.

Tips for the Best Spinach Rice

• Use fresh spinach for the brightest color, but frozen spinach works if drained well.
• Boost flavor by adding a pinch of cumin, paprika, or fresh dill.
• Make it creamy by stirring in a spoonful of cream cheese at the end.