Sauteed spinach combined with rice makes a delicious side dish I just can't get enough of!
This is one of those side dishes I make when I need to go shopping and don't have much left in my refrigerator. I always keep frozen spinach on hand for emergencies.
Rice with Spinach
Gina's Weight Watcher Recipes
Servings: 5 • Size: almost 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 172.6 • Fat: 2.9 g • Carb: 32.3 g • Fiber: 1.8 g • Protein: 4.1 g
Ingredients:
- 1 cup long grain rice
- 1 chicken or vegetable bullion
- 2 cups water
- 2 tsp butter
- 10 oz frozen spinach, thawed
- 2 cloves garlic
- 2 tsp olive oil
- salt
- fresh grated cheese (optional)
Directions:
Meanwhile, in a saute pan, heat olive oil. Add garlic and saute until golden. Add spinach and salt, mixing well for about 4 minutes.
Toss rice with spinach and top with good grating cheese like Pecorino Romano.
Makes 4-1/2 cups.
This sounds great and I think the fiancée will approve too! Thanks for sharing.
ReplyDeleteLooks delicious, Gina! I think I'll make this tonight and pair it with that mojito. :)
ReplyDeleteThat looks delicious. Lori has a great idea making it with a mojito or two. Fab idea.
ReplyDeleteDelicious again Gina, lucky me: I've got spinach and rice, I'll try it tomorrow, yummm!!
ReplyDeleteWow this website is a massive help! ive just started to follow the WW diet and this has inspired me to cook!
ReplyDeleteWe absolutely loved this! Thank you for sharing a wonderful recipe!
ReplyDeleteJust had this for dinner with some steak and steamed veggies. It was so easy to make and tasted great! I'm excited to have found another way to get spinach in my kid's diet. Thanks!!
ReplyDeleteJust made this tonight with steak and steamed veggies. Very easy and delicious. What a great way to get my kids to eat spinach. Thanks!! Can't wait to try more of your recipes!
ReplyDeleteWe love this rice and we have it at least once a week. I have used kale or collards in place of the spinach. I just use any greens that I happen to have. Love it, thanks!
ReplyDeleteGreat idea using other greens!
ReplyDeleteCheese options can change the flavor too...I like it with Feta.
ReplyDeleteHoly cow was this good!!!!! Both of my daughters normally say "ew" to anything green, but they LOVED this! It was so delicious!!!
ReplyDeleteCan you tell me the points plus for this, pretty please? This is going to be my side dish for Thursday.
ReplyDeleteJust made this for dinner, delicious!! Thanks for all the great recipes!!
ReplyDeleteYum! This was so good! I added double the spinach and used brown rice instead :) Delicious
ReplyDelete"When all liquid evaporates, reduce flame to low and cover. Cook about 15 minutes. "
ReplyDeleteThis doesn't make sense to me. Shouldn't it say to cover until liquid is absorbed?
Love your recipes and recommend your sita at nearly every ww meeting! gail http://gailsgreatatlanticnortheast.blogspot.com/
No. You shouldn't cover it until the water is almost evaporated (just skimming the surface). Does that make sense?
ReplyDeleteI guess it does, Gina. btw, it was delicious! definitely a keeper!
ReplyDeletehttp://gailsgreatatlanticnortheast.blogspot.com/
Gina, this is a healthier version of the spinach rice my Greek mother makes. It's great; I topped it with a squeeze of lemon and a sprinkle of feta. The next day I had it cold with some halved grape tomatos and chopped cucumber. Delicious! Love your recipes.
ReplyDeleteSo delicious! I did the rice fully in the microwave, including melting the butter and sauteing the rice while using your proportions with chicken broth instead of the cube. My family was crazy about this dish, along with your recipe for crispy toasted sesame seed chicken breasts.
ReplyDeleteHUGE success. HUGE!
ReplyDeleteWhat if you are using quick cooking rice? How would you adjust the cooking then?
ReplyDeleteJust made this with fresh kale, so good!
ReplyDeleteDo you need to squeeze the spinach dry or does the sauteeing handle the extra water?
ReplyDeleteCan I substitute fresh spinach if I don't have frozen?
ReplyDelete