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
📖 Recipe
One Pot Spinach Rice
Equipment
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
I made this with red curry because I couldn’t find my powdered currry! It was absolutely delicious. I also made the recipe with the rice separate because my husband likes basmati and I prefer brown. At the end, I mixed each kind of rice in our respective bowls. The red curry was delicious, but as soon as I find that powdered curry, I’m going to make it as written! Great recipe!!
Tried this dish last night, as my husband has gout and needs a different diet. This recipe was super easy and beyond flavorful! It was a hit at my house and will go into heavy rotation in the weekly menu. Thank you for posting. Looking forward to trying some of your other recipes!
Can you make this is the instant pot? I saw the brown rice version and wanted to make it but with white rice.
Hi Lindsay,
Yes, you can make this rice in the Instant Pot. You can cook the rice for 5 min on manual high-pressure mode. Then release the steam once the cooking time is over. Please let us know your feedback if you try it in the IP.
This came out delicious! Love the flavor.
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.
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.
Absolutely delicious. Did not have Pinto beans so substituted with garbanzo beans. So good. Thank you!
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!