Rice with Spinach

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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.

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Rice with Spinach

172.6 Cals 4.1 Protein 32.3 Carbs 2.9 Fats
Yield: 4 servings
COURSE: Side Dish
CUISINE: American

Ingredients

  • 1 cup whole grain brown rice
  • 1 chicken or vegetable bullion, cube
  • 2 1/2 cups water
  • 2 tsp butter
  • 10 oz frozen spinach, thawed
  • 2 cloves garlic
  • 2 tsp olive oil
  • salt
  • fresh grated cheese, optional

Instructions

  • In a small heavy pot, melt the butter. Add rice and saute about 1 minute.
  • Add the water and boullion cube and bring to a boil over high heat.
  • Cover and cook 45 minutes, until all water is absorbed.
  • Meanwhile, in a saute pan, heat olive oil. Add garlic and saute until golden.
  • Add spinach and a pinch of salt, mixing well for about 4 minutes.
  • Toss rice with spinach and top with good grating cheese like Pecorino Romano.

Notes

Makes 4-1/2 cups.

Nutrition

Serving: 1generous cup, Calories: 172.6kcal, Carbohydrates: 32.3g, Protein: 4.1g, Fat: 2.9g, Fiber: 1.8g
Keywords: Gluten Free, Kid Friendly

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34 comments

  1. I’m sorry, but the freestyle points on this recipe are incorrect. There are actually 5 points in 1/5 of the recipe. I did it as a recipe and used the nutritional info listed to calculate.

    • Using the nutritional info does not take into consideration 0 point food. If you want to recalculate, you should do so by ingredient.

  2. Would this work with frozen cauliflower as a rice subsititute? How much should I use? Thanks!

  3. How much broth do you use for this recipe?

  4. Hi,
    How much broth, one cup or one cube?
    Thanks!
    Lisa

  5. I just made this… We loved it and will be making it again!

  6. This was a delicious, healthy side to add to our dinner tonight–we loved it! Easy and quick to make, and a good compliment to practically any entree. Thanks for sharing!

  7. Do you think this would be ok if I made it ahead, put in refrigerator and then warmed it in the oven before serving? Do you think it would make the rice mushy?

  8. I've been making this for a few years now, but never commented….One of my favorites from your site!!! I just made it for lunch with some homemade crumbled sausage on top, so delicious!! I think I love it more every time I make it 🙂 Sometimes I double the spinach just because I love it so much. Thanks Gina!

  9. Can I substitute fresh spinach if I don't have frozen?

  10. Do you need to squeeze the spinach dry or does the sauteeing handle the extra water?

  11. Just made this with fresh kale, so good!

  12. What if you are using quick cooking rice? How would you adjust the cooking then?

  13. HUGE success. HUGE!