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Greek Spinach and Rice -Spanakorizo

This quick dinner can be made in an hour for your family! I do buy fresh spinach for the added nutrients, frozen spinach or baby spinach does not work in this recipe. Serve alone or with fresh bread. If I have any additional greens in my garden, I often add kale, dandelions, mustard greens and swiss chard. This is a weekly meal in my home!

Course Main Course
Cuisine California Greek
Keyword rice, spinach
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 3 bunches fresh spinach, washed ends trimmed
  • 1 onion, chopped or 2 leeks, chopped
  • 2 cups water
  • 1 cup long-grained rice
  • 1 chopped fresh tomato, or 1/4 cup tomato sauce, or 2 tablespoon tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. In a deep Dutch oven, add the olive oil and onions and cook until tender over medium heat.

  2. Add the fresh spinach to the pot.

  3. Sprinkle the uncooked rice on top.

  4. Add 2 1/2 cups water, tomato or sauce, salt and pepper to the pot.

  5. Bring the pot to a boil and reduce to a simmer and cook for 20 minutes or until the rice is cooked. You may need to add more water to prevent any browning on the bottom. Stir frequently.

  6. Taste and adjust the seasoning. Serve with a squeeze of fresh lemon juice.