Spinach Rice

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Flavorful spinach rice is so yummy and festive, brown rice cooked in vegetable broth, spices, herbs, and spinach puree. A wonderful side dish or add mix in protein for a one-pot meal.

Spinach Rice

This recipe was first posted August 31, 2012

FOR THE FULL LIST OF  INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.

So I decided to update one of my family's favorite spinach rice side dish with new photos and more introduction. I would consider myself an expert at cooking brown rice.

I have cooked brown rice from scratch for my family of 4 and for over 100 people in the past 6 weeks at various catering events and I never used measurements and the texture always comes out just right.

Like my Jollof RiceTurmeric Coconut Rice and my Jamaican Rice And Peas recipes, this spinach rice recipe is perfect for a large crowd or for picky eaters.  I prefer to use long grain brown rice like basmati or jasmine rice for this dish, they are not as sticky as short grain rice.

How To Make Spinach Rice

Spinach Rice Steps

To make Spinach Rice, process spinach, cilantro, coconut milk, in a blender. In a large pot heat oil on medium-high and add onion, garlic, ginger, curry powder, cumin cook until soft. Stir in rice to coat, add vegetable broth and salt. Bring to boil, cover and reduce heat to low and cook for about 50 minutes or until rice is tender and fluffy.

This can be served by itself, with Tofu Broccoli Skillet or my Lentil Meatballs recipe.

Spinach Rice In A White Bowl

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Categories

Nutrition

Energy:
283 kcal / 1183 kJ
Fat:
19 g
Protein:
7 g
Carbs:
23 g
Per 100g

Cooking Time

Preparation:
10 min
Cooking:
50 min
Ready in:
1 h
For:
4 Servings

Ingredients

Instructions

  1. Wash brown rice using a colander, drain and set aside. Add spinach leaves, cilantro, coconut milk to a blender and process until smooth. Set aside.
  2. Heat oil in a medium saucepan over medium-high. Add onion, garlic, and ginger. Cook stirring until onion is soft, about 3 minutes. Add curry powder and cumin and cook until fragrant.
  3. Add Spinach puree and stir, add rice and stir to coat. Add vegetable broth and salt. Cover saucepan and bring to a boil. Reduce heat to low and cook for 50 minutes or until rice is tender and fluffy when stirred with a fork.

Notes

Spinach Rice

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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8 Comments
  1. Christine
    September 22, 2019

    Can I make this with quinoa instead of brown rice?

    • Michelle Blackwood
      September 22, 2019

      Yes, you can, you just have to use less liquid because quinoa cooks in 10-15 minutes. Make the liquid 1 inch above the quinoa

      • Christine
        September 23, 2019

        Aweome, thanks so much for your speedy response! I will try this tonight :) thanks 💁🏻‍♀️

  2. Max
    August 25, 2019

    I love this recipe, and it really responds to subtle modifications. I’ve made this dish now a few times and have used kale and collard greens instead of Spinach, and dill instead of cilantro. Each time it turns out just as good as the original version! I’ve also modified by using a whole can of light coconut milk and skipping the broth, instead adding only 3/4 cup of water.

    • Michelle Blackwood
      August 25, 2019

      That’s awesome Max, I’m so happy it turned out great for you even with the modifications. Thank you very much for sharing your feedback, I really appreciate it.

  3. Clara Ang
    June 12, 2019

    Hello Michelle,

    Do we use baby spinach leaves or normal spinach leaves?

  4. Silvia
    August 4, 2018

    I was surprised how delicious this dish is. I will be making it again.