Spinach Rice
Spinach rice is a simple savory side complemented with onion, garlic, and a hint of lemon and parmesan cheese.
Servings: 8 servings
Ingredients
- 1 medium yellow onion, chopped small about 1 cup worth
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 1½ cups uncooked white rice
- 4 cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked pepper
- 8 ounces fresh baby spinach roughly chopped, about 4 cups worth
- 1½-2 tablespoons fresh lemon juice about ½ small lemon
- 2 tablespoons freshly shredded Parmesan cheese OPTIONAL
Instructions
- In a large skillet over medium-high heat, warm the olive oil. Add the onions and cook for 3-4 minutes, until translucent. Add the garlic and rice. Cook while stirring constantly for 2 minutes, until the rice has browned.
- Add the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir occasionally to prevent burning.
- Stir in salt, pepper, and chopped spinach. Cover for 2-3 minutes allowing the spinach to wilt. Remove from heat and stir in lemon juice. Sprinkle with Parmesan cheese, if desired. Cover for 2 minutes to allow the cheese to melt, then serve.
Notes
We make this recipe both with and without the optional Parmesan cheese. The kids in our family like it best without the cheese (shocking, I know) and the adults usually enjoy it with cheese. We've taken to serving this with an optional sprinkling of cheese on top, instead of stirring it in most of the time.
Nutrition
Calories: 157kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 628mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2672IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 1mg