Easy Spinach Rice Side Dish Recipes

EASY SPINACH & RICE SIDE DISH

Easy Spinach & Rice Side Dish image

Uncooked instant white rice provides an easy base for an elegant side dish. Here it's mixed with chopped spinach, currants and cashews.

Provided by My Food and Family

Categories Home

Time 15m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

1-1/4 cups fat-free reduced-sodium chicken broth
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1/2 cup currants
1/2 cup PLANTERS Cashews
2 tsp. ground cumin
1-1/2 cups instant white rice, uncooked

Steps:

Bring broth to boil in large saucepan; remove from heat.
Stir in remaining ingredients; cover. Let stand 10 min.
Fluff with fork.

Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g

EASY SPINACH RICE RECIPE (SPANAKORIZO)

Easy Spinach Rice Recipe (Spanakorizo) image

This easy spinach rice recipe Spanakorizo is about to be the only way you make this Greek rice recipe. It is simple, quick, healthy and delicious. This homemade spinach rice uses a handful of ingredients and a quick way to make your white rice utterly delicious.

Provided by Ajoke

Categories Side Dish

Time 15m

Number Of Ingredients 9

Ingredients

2 cups cooked basmati rice
3 cup baby spinach
1 small onion chopped
2 tablespoons olive oil: sub for any flavourless cooking oil including coconut oil (butter or ghee.)
2 teaspoon chicken bouillon powder: substitute with vegetable powder to make this recipe complete vegan or vegetarian.
Salt and pepper
1 teaspoon garlic granules
2 teaspoons dried dill: sub with fresh one or leave it out if not available
Juice of ½ a Lemon

Steps:

Here's how to make the best and easiest spinach rice that turns out perfect and fresh at all times.
Place a pan on medium heat, add olive oil and heat until hot. Add chopped onions to the hot oil and saute until soft, fragrant and translucent.
Add chopped spinach and stir until it wilts down, season with salt, dill (if using) black pepper, garlic granules and chicken bouillon powder.
Add cooked rice and stir together until well combined. Finish the dish off with a squeeze of lemon juice. Take it off the heat, serve and enjoy.

Nutrition Facts : Calories 372 kcal, Carbohydrate 53 g, Protein 7 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 518 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SPINACH RICE

Spinach Rice image

Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.

Provided by Marites

Categories Side Dish Rice Side Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

⅓ cup uncooked long grain white rice
⅔ cup water
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
¼ cup milk
2 fresh jalapeno peppers, seeded and chopped
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons butter
½ cup chopped onion
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 ounces processed cheese food, cubed

Steps:

In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
Melt the butter in a large skillet over medium-low heat, and cook the onion until tender. Mix in the cooked rice and spinach. Pour the soup mixture into the skillet, and continue cooking until heated through. Mix in the cubed processed cheese, and transfer to the prepared baking dish.
Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 17.9 g, Cholesterol 30 mg, Fat 12.1 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 6.2 g, Sodium 830.3 mg, Sugar 3.2 g

SPINACH RICE

Spinach Rice image

I like to serve this Greek-style rice dish alongside steaks with mushrooms. It makes an elegant side that can be doubled for guests. -Jeanette Cakouros, Brunswick, Maine

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 cup chopped onion
3/4 cup water
1 tablespoon dried parsley flakes
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup uncooked instant rice
2 cups fresh baby spinach

Steps:

In a saucepan, heat oil over medium-high heat; saute onion until tender. Stir in water, parsley, salt and pepper; bring to a boil. Stir in rice; top with spinach., Cover; remove from heat. Let stand until rice is tender, 7-10 minutes. Stir to combine.

Nutrition Facts : Calories 235 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH RICE

Spinach rice image

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch

Provided by Tonia Buxton

Categories Side dish

Time 1h5m

Number Of Ingredients 6

Ingredients

100ml Greek extra virgin olive oil
1 onion , finely chopped
500g baby spinach leaves, washed and finely chopped
bunch dill , finely chopped
300g long-grain rice
juice 1-2 lemons

Steps:

Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Nutrition Facts : Calories 519 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

BUTTERED SPINACH AND RICE

Buttered Spinach and Rice image

This is an interesting variation on the basic rice side dish from Taste of the Caribbean by Rosamund Grant. It is tasty all on its own, but unassuming enough to serve with a spicier dish to top it off. Note: The original recipe called for 2 1/2 cups basmati rice with 2 1/2 cups of water - I used that same amount of water with just a little over 1 cup of regular long grain rice and it was just right. Collard greens could also be used in place of the spinach.

Provided by pattikay in L.A.

Categories Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 onion, chopped
1 -2 fresh tomato, chopped
1 cup long grain rice
2 garlic cloves, crushed
2 1/2 cups stock or 2 1/2 cups water
12 ounces shredded fresh spinach (or 8 oz frozen spinach)
salt, to taste
pepper, to taste

Steps:

melt butter in a saucepan with tight-fitting lid.
Gently saute the onion for 3 or 4 minutes.
Stir in the chopped tomatoes.
Add the rice and crushed garlic, gently cook for 5 minutes.
Gradually add the stock or water, stirring constantly.
Season to taste with salt and pepper.
Cover and simmer gently for 10-15 minutes, till rice is almost cooked, then reduce heat to low.
Spread the spinach in a thick layer over the rice.
Cover the pan and cook over low heat, 5-8 minutes, till spinach has wilted and rice is tender.

Nutrition Facts : Calories 286.1, Fat 9.4, SaturatedFat 5.6, Cholesterol 22.9, Sodium 140.3, Carbohydrate 44.9, Fiber 3.5, Sugar 2.5, Protein 6.7

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