Filled with greens, beans, and carbohydrates, all-in-one pot spinach rice recipe. It is healthy and full of proteins, fibers, and vitamins.
How easy are one pot meals to prepare. Dump all the ingredients in, put the timer on and the dish is ready to enjoy. And, it’s less messy too!
And this fresh spinach rice recipe is also a one pot meal. It hardly takes 10 minutes for initial prep and 15-20 minutes for actual cooking. It is our favorite option when we are tired or when we don’t have time for cooking.
This spinach rice recipe is an all-in-one dish. Greens and beans, along with carbohydrates, turn this into a perfect meal. If you are vegan or vegetarian, replace the chicken stock with vegetable stock (or water) for cooking this recipe.
How this spinach rice is healthy?
This rice recipe is full of nutrition because it contains:
- fresh spinach, which is rich in vitamin A and C
- beans that increase protein and fiber content
- no saturated fat
You will also love these one-pot rice dishes
One Pot Spinach Rice
Ingredients
- 1 cup white rice (rinsed and drained)
- 2-3 cups fresh baby spinach
- 2 tomatoes diced
- 1 medium onion diced
- 2-3 cloves garlic minced
- 1 cup pinto beans canned (rinsed and drained)
- 2 cup chicken stock low sodium (or vegetable stock or water if vegan)
- 1 ½ teaspoon curry powder
- 1 teaspoon cooking oil
- salt and pepper
Instructions
- Heat oil in a large skillet on medium heat. Add garlic and saute until fragrant for about 30 sec
- Add onion and saute until translucent. Then add diced tomatoes and cook them until they soften for about 3-4 mins
- Add spinach, beans, rice and cook for a couple of minutes. Now add water, chicken stock or vegetable stock (if vegan) and bring the mixture to a boil
- Season with curry powder, salt and pepper. Adjust salt and pepper according to taste
- Simmer the rice mixture for 18-20 min (or until rice is tender) on low heat with lid on
- Turn off the heat and serve warm to enjoy this nutritious spinach rice
Nutrition
Tools & Equipments
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This recipe is to easy and awesome!!!
I make my own chicken broth that I added, I also added lime zest after I turned off the stove and squeeed 1 line. Everything else was perfectly addicting!!! Love love love
Thank-you for the wonderful recipe. It was yummy, and so quick and easy to make.
Thumbs up!
I’m sorry if this is a dumb question but I’m a complete beginner. Should I cook the rice first or use raw rice for this recipe? Can I susbstitute brown rice?
Hi, I used raw white rice in this recipe. You can use brown rice as well if you prefer.
However, brown rice will take a longer time to cook than mentioned in the recipe (if rice starts to stick at the bottom, you may also need to add more water).
Let us know your feedback when you try this dish!
I made this tonight for dinner for my family of 3 and everyone loved it. Perfect ratios, great curry flavor and I love that this is truly a one pot meal. Great recipe! Thanks!
Lovely, I quickly fried some whole cumin seeds before frying garlic and onion and sprinkled with some garam Masala at the end end. Also swapped pinto for butter beans and threw in some fresh chillies. Worked a treat. Tasty vegan dinner. Thank you. ????
Super yummy! I didn’t have any fresh tomatoes so I used canned fire roasted with garlic, and I added some diced yellow, red, and orange bell peppers. So quick, easy, and filling!
OH MY GOSH – this tasted SO DELICIOUS!! I’m soooo pleased with the recipe. It tasted amazingly delicious and was very quick to make too. Because this was so good, I’m going to check out your other recipes now! THANK YOU!
Easy to make, but bland. We tried adding almonds, raisins and parm but it was still bland. Seems like a great healthy base once we figure out what would perk up this dish.
You can add a little more curry powder for additional flavors.
I usually add more spices than recipes call for, so I added a little cayenne pepper, rosemary thyme & extra garlic. I used brown rice that I rinsed & soaked for awhile then cooked it for a short time in chicken broth. When I added the rice , I added the broth. I think there are many different spices one could add. Also someone said they added jalapeños, which sounds awesome. It was very tasty.
Can I use frozen broccoli and spinach for this recipe? (I’m a total novice!) Thanks for the recipe.
Yes, you can use frozen spinach and broccoli.
this dish is absolutely amazing, due to the coronavirus quarantaine i wasn’t able to use the correct type of ingredients so I substituted a couple of things like instead of using Roma tomatoes or any other medium sized tomatoes I used cheery tomatoes and also instead of spinach I used kale and also I didn’t have curry powder so I just used a combination of other spices and it tastes soooo good that I can only imagine how it will taste once I can get all the og ingredients. Thank you so much to the person who shared this recipe, I am so grateful for this and I will definitely remake it.
My family really enjoyed this recipe. It was easy and quick. I used kidney beans instead of pinto beans. Next time, I may use black beans to just add a different color. I doubled the recipe to feed 4 and had some leftovers. I will try more recipes on this site as I am a big fan of one pot meals.
We made this tonight. We substituted the white rice for Brown Basmati. Used one can of pinto beans drained. One can of fire roasted diced tomatoes. Also added a 1/2 tsp of turmeric. And used vegetable broth. Very delightful recipe. Thank you for the inspiration!
This dish is easy and very delicious. I will be making it again. Next time I plan to add more curry and throw in some chopped carrots. I need more like this. It fits into my Weight Watchers plan so nicely.
Utterly amazing!! This has become one of my favourite dishes! I also added dry fried cumin seeds & added more beans & spinach. I prefer it with short-grain rice & uncooked beans so it becomes more risotto-like. Thank you for this recipe!!
This is a great recipe! The perfect way to use up the remaining food in my fridge/pantry in between grocery trips. I made this in my Instantpot & it turned out perfectly–so easy too! Also I used black beans instead and squeezed in some lime juice when it was all done. Thank you for the great recipe!
Delicious recipe! I substituted the curry powder for a Moroccan spice mix, and it came out beautifully, I also served with a drizzle of lemon juice. Halved the recipe to create smaller portions, but still came with enough for 3 to 4 servings!
Absolutely delicious. Did not have Pinto beans so substituted with garbanzo beans. So good. Thank you!
Thank you so much for this delicious recipe. We just loved it. So easy, fast and nutritious. Next time I will make it for my vegan daughter.
So simple but delicious! Thank you for the recipe! What did you garnish with the in pictures? Lime and basil?
Thank you Marguerite, I did use lime slices, fresh cilantro and raw spinach leaves to garnish the final dish.
This came out delicious! Love the flavor.