Spinach rice

Spinach, parsley, lime and garlic – what better way to dress up a simple side of rice?

Spinach rice goes great with hearty Latino bean dishes like Mexican chilli, Colombian frijoles, or even a Brazilian feijoada. And if you have any leftovers, it’ll keep for a couple of days in the fridge, and works great as a base for a rice salad or in a burrito with some beans, salsa and salad.

Here’s how to whip up a simple rice side dish that not only sets off your main dish, but might even outshine it…!

Flavour: Fragrant and tangy

Serves: 2 as a side dish


  • 2 cups baby spinach, torn
  • 1 onion, diced
  • 1 clove garlic, finely minced (see here for amateur tip)
  • quarter teaspoon turmeric powder
  • splash of olive oil
  • 1 cup rice – jasmine, arborio, basmati, or just plain long grain will all do fine
  • small bunch parsley
  • juice of 1 lime
  • half teaspoon salt
  • ground black pepper to taste
  • 1 and a half cups water

Optional extras:

  • small bunch coriander – chopped, and stirred in at the end (you can also sprinkle some on top when serving)


  1. Saute onions in olive oil in a small saucepan until translucent and slightly golden
  2. Add garlic, stir, and saute for 1 minute
  3. Add rice, turmeric and salt, stir
  4. Add the spinach, stir until spinach is wilted
  5. Add the water, and bring the spinach rice to the boil
  6. Once the rice has boiled, reduce heat to low and steam rice for 15 minutes
  7. Your rice should be cooked through after 15 minutes, so take it off the heat, and stir in the parsley, black pepper and lime juice
  8. Leave the spinach rice steaming with the lid on for a further 5 minutes – this ensures your rice won’t stick, and will have a lovely fluffy texture
  9. Serve while piping hot, topped with a generous sprinkle of coriander and some wedges of lime on the side


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