Spinach Rice With Chilis

Fluffy rice cooked with fresh sauteed spinach, spicy red chili, and sweet onions. Finished with a drizzle of bright lemon juice, this spinach rice is equal parts refreshing and satiating! 

Calling all spinach lovers! This recipe is for you. I've always been a fan of rice, but I have to say that this spinach rice takes the tasty factor to a whole new level. Not only is it delicious, but it’s simple to make, cooks in one pan, and can be easily tailored to your taste. 

I love the way this rice recipe turns out with risotto-like characteristics--with a whole lot less effort!--as cooking rice in a skillet really encourages those starches to develop. This results in a spinach rice dish that is nice and creamy without the addition of usual suspects like butter or cheese. 

Plus, in addition to providing a ton of fresh, springtime-y flavor and vibrant coloring, the addition of fresh spinach also amps up the nutrition factor quite a bit. I don't know about you, but anything that makes a pile of sweet, starchy rice a bit more nutrient dense is welcome on my table anytime! 

Spinach Rice Ingredients

• Rice - I recommend using short grain rice or medium grain rice for this recipe--think varieties like Arborio and Carnaroli. Long grain rice (such as jasmine and basmati rice) do not get as creamy during cooking, nor do other preparations like brown rice or parboiled, so I’d steer clear of them here.  
• Olive oil - Necessary to saute the veggies before adding the rice. Choose a good quality, flavorful olive oil if possible--it will benefit the final flavor of your dish! 
• Chopped onion - I used one whole small-medium chopped onion but if your onion is very large, just use half. 
• Fresh chili pepper - Unless you like it very spicy, 1 pepper will be plenty for this rice dish. A Pequin pepper, Fresno chile, or small Jalapeño are all good choices. The important note here is to leave the chili pepper whole throughout the cooking process, it will lend plenty of flavor and heat this way. 
• Fresh spinach - For best flavor, I recommend using fresh baby spinach leaves but you could use canned or frozen chopped spinach if necessary. If using frozen spinach, simply add it to the pan after the rice has been cooked. If using canned spinach, be sure to drain it well before adding it to the pan.
• Salt + Black pepper - Cooking spinach with salt and black pepper works to develop its natural flavor as well as to draw out some of the moisture, helping it to wilt and break down.
• Water - You’ll need about 2 cups of water to actually cook the rice, but plenty more prior to that in order to rinse the rice.
• Fresh lemon juice - If you ask me, the burst of fresh lemon juice on top of this dish is what makes it. Use fresh lemons here, not the bottled juice. I like to serve some additional lemon wedges on the table too so everyone can add a squeeze more if they like! 

How to Make Spinach Rice

1. Rinse the rice. Place the rice in a large bowl and use your hands to rub and rinse the rice until the water runs clear. Depending on the rice, you may need to drain and replace the water once or twice. Once the water runs clear, drain the rice and set aside. 
2. Saute the aromatics. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring often, for 3-4 minutes until slightly softened. Add the whole chili pepper and cook for 1 additional minute.
3. Cook the spinach. Add the fresh spinach to the hot skillet, then season it with salt and black pepper. Start with ⅓ tsp of each and then taste and add more if you like. Cook until the spinach is just wilted.
4. Add the rice. Add your rinsed and drained rice to the skillet along with 2 cups of fresh water (not the water you used to rinse the rice). Stir to combine all of the ingredients. 
5. Cook. Place a cover on the skillet and allow the spinach and rice mixture to cook for 15 minutes. Remove the pan from the heat and let it sit covered and undisturbed for another 5 minutes.
6. Fluff and serve. Remove the lid and use a fork to fluff the cooked rice. You can either drizzle lemon juice over the whole pot of spinach rice, or serve it hot with sliced lemons on the side. I just love the way a squeeze of fresh lemon makes this rice pop!

Watch Us Make Spinach Rice

Chef Tips 

Before juicing fresh lemons, there are 2 tricks you can use to get the juices flowing: 

1. Place the whole lemon on your work surface and, using the palm of your hand, press down on the fruit while rolling it back and forth. The pressure exerted on the lemon will help to break up the tiny juice sacs--called vesicles--that make up the flesh of the lemon. 
2. Place the whole or halved lemon in a microwave safe dish or plate and microwave it for 5-10 seconds. The heat will help to make the fruit softer and juicier! 

When wilting spinach, you want to catch it just before it is done. The residual heat from the pan and the other ingredients will work to soften up the greens the rest of the way. 

How to Store 

Refrigerating. Store leftover spinach rice in an airtight container in the refrigerator for up to 4 days.

Freezing. This rice freezes beautifully! Just pack it into an airtight, freezer-safe container (I like to use resealable freezer bags for rice as they can pack flat and take up less room!) then store them in the freezer for up to 3 months. 

Thawing. Allow the frozen rice to thaw in the refrigerator overnight before reheating.

Reheating. Simply reheat your rice in the microwave until warmed through, or gently warm it in a saucepan over low heat. Sometimes I add a small splash of water or vegetable stock to leftover rice during reheating as this helps to soften and moisturize it. 

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