Spinach Rice Recipe

Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear (about 30–60 seconds). Drain well.

If using, zest the lemon and then juice it. Finely grate the Parmesan and set aside.

Roughly chop parsley and measure out optional nuts for toasting.

Sauté aromatics

In a medium saucepan or wide skillet with a tight-fitting lid, heat the olive oil and butter over medium heat until butter melts and begins to foam (about 1 minute). Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, 4–5 minutes. Add the minced garlic, ground cumin, black pepper, and red pepper flakes. Cook, stirring constantly, about 30 seconds, until fragrant.

Toast rice

Add the drained rice to the pan and stir to coat the grains in the oil and aromatics. Toast the rice for 1–2 minutes, stirring, until some grains look glossy and slightly opaque.

Add liquid and simmer

Pour in the broth and water, add 3/4 tsp kosher salt (included in ingredients), and bring to a gentle boil over medium-high heat. Stir once, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove the pot from heat but keep it covered. Carefully lift the lid and scatter the packed baby spinach over the rice (you can layer it; it will wilt quickly). Replace the lid and let sit for 3–4 minutes so the steam wilts the spinach.

Uncover and use a fork to gently fold the spinach into the rice until evenly combined and wilted. If you prefer softer spinach, return the covered pot to the stove on the lowest heat for 1–2 minutes more.

Stir in the lemon zest, 1 tablespoon lemon juice (save any extra to taste), grated Parmesan, and the optional heavy cream or half-and-half if using. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.

Transfer the spinach rice to a serving dish or serve directly from the pot. Sprinkle chopped parsley and toasted pine nuts or slivered almonds on top if using.

Serve hot as a side for grilled meats, roasted vegetables, or as a vegetarian main with a simple salad. Leftovers: store in an airtight container in the refrigerator for up to 3 days.