Quick & Easy Spinach Rice Recipe

How to Make Spinach Rice with Instant Rice – White or Brown

This quick and easy spinach rice recipe makes for a satisfying side dish that you can prep in 10 minutes! Convenient, nutritious, and oh-so-comforting—especially when it’s made with an optional dash of butter. Learn how to make spinach rice with instant rice (or regular rice if preferred).

Spinach Rice Recipe

There are tons of wholesome ingredients that you can add to rice to create a more satisfying dish. Mixed frozen vegetables, scrambled eggs, even fresh chopped mango—there are so many options to try! For me, the simplest and tastiest combination is adding a hearty helping of spinach to my rice. (Or any leafy greens you like.)

Simply add spinach to warm, freshly cooked rice, let it wilt, and you’ve got a comforting side dish ready to serve! Delicious paired with pan seared salmon, butter chicken, air fryer pork chops, or any protein or main that you enjoy.

How do you add spinach to rice?

Personally, I find the easiest way to make spinach rice is to cook instant rice, then add spinach to wilt while the cooked rice is still warm. That’s it! Instant rice is just parboiled rice—which means it’s already partially cooked, so it takes less time to cook in the pot. I like to use it because it’s faster, more convenient, and just as nutritious. (There are no additives or flavorings in it.)

Of course, you’ve also got the option to cook your rice and sauté some spinach separately, then combine the two once they’re cooked. Some prefer this second method if using a regular raw rice instead of instant—it’s up to you!

Cook rice according to package directions.
Cook rice according to package directions, with garlic powder and optional butter if desired.
Add chopped spinach to cooked rice, cover, and allow to wilt.
Once rice is cooked, add chopped spinach, cover, and allow to wilt 1-2 minutes.
Stir in desired flavorings and seasonings.
When greens have wilted, add additional flavorings as desired.

How to Make Spinach Rice

  • Add instant rice to boiling water, along with garlic powder and optional butter.
  • Once integrated, remove from heat, cover, and allow to sit for 5 minutes—until water is absorbed.
  • Add chopped spinach to pot, stir, and cover for additional 1-2 minutes.

Substitution Notes

  • Instant rice: use white or brown instant rice as desired! Or, you can also use the regular rice or your choosing. (See instructions below.)
  • Butter: this is a totally optional addition, but it adds a richness and comfort that I love!
  • Spinach: you can substitute with other chopped greens you enjoy, like kale, arugula, or mixed greens.
  • Coconut aminos: for similar flavor, substitute with soy sauce and omit any added salt.
  • Seasonings: I recommend salt, pepper, garlic powder, and a squeeze of lemon juice, but you can also get creative with other flavorings that you enjoy!

Can I use regular rice instead of instant rice?

Yes, you can absolutely make this spinach rice recipe with a regular raw rice (white or brown) instead of instant. The easiest method to consider is: cook rice according to package directions, sauté spinach separately, then combine the two. Or, for a one pot meal method like described above, try this:

  • Cook rice of choice according to package directions, then stir in garlic powder and optional butter while still warm.
  • Add chopped spinach, stir, and cover for 1-2 minutes.
  • Once wilted, add additional flavorings and seasonings as desired.
How to Make Spinach Rice with Instant Rice
Spinach Rice with Cilantro Pesto Salmon

To see how this recipe is made, watch my 15 Minute Pan Seared Salmon Dinners video!

Spinach Rice Recipe

Spinach Rice Recipe

A quick & easy spinach rice recipe that you can prep in 10 minutes! How to make spinach rice with instant rice or regular rice – white or brown.
5 stars (1 rating)

Ingredients

  • 1 cup white or brown instant rice, (or regular rice)
  • 2 tsp butter (optional)
  • 3 cups spinach, rough chopped
  • 1 lemon, juiced
  • 2 tsp coconut aminos
  • salt & pepper, to taste

Instructions 

  • In a deep saucepan, bring water to a boil. Add instant rice* along with cold butter (optional) and garlic powder. Stir to melt and integrate, then remove from heat.
  • Cover and allow to sit for 5 minutes, or until water is absorbed.
  • Add chopped spinach to pot, stir, and cover. Allow spinach to wilt for 1-2 minutes.
  • Add a squeeze of lemon juice, coconut aminos, and season to taste with salt & pepper. Stir well to integrate, serve, and enjoy!
  • Yields 2 servings (~2 cups cooked).

Notes

To make recipe with regular rice (not instant):

  • Cook rice according to package directions.
  • When rice finishes cooking, stir in optional butter and garlic powder, until integrated. Add chopped spinach while rice is still warm, stir, and cover for 1-2 minutes,
  • Add a squeeze of lemon juice, coconut aminos, and season to taste with salt & pepper. Stir well to integrate, serve, and enjoy!
Serving: 1cup, Calories: 224kcal, Carbohydrates: 43g, Protein: 5g, Fat: 4g, Fiber: 1g, Sugar: 2g
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