4-Ingredient Lemony Spinach Rice Recipe

As a private chef, I have to admit that I’ve been fired from a few jobs by the kids. They don’t care about the chef’s coat. Children are tough critics who will refuse to take a bite of something new or, even better, spit it out and run crying from the room. 

So, when I was hired to help get more vegetables into a picky eight-year-old, I knew my days might be numbered. He had been subsisting on a diet of buttered white rice or noodles and chicken nuggets—the hardest case to crack. I needed to please him while also cooking for the rest of the family. The clock was ticking.

I tried hiding the veggies by puréeing them into mac and cheese or mashed potatoes, and he reluctantly decided they were okay. Encouraged, I made a bold move and came up with my lemony spinach rice. I started gradually, making the rice with butter and lemon and adding just a few spinach leaves. Over the following weeks, I added some scallions and even more spinach. He ate it! I wanted to give a press conference on the courthouse steps.

Now, I make this side dish weekly because it goes with everything. Making a simple chicken breast or piece of fish? Lemony spinach rice will go perfectly with it. A Greek or Middle Eastern meal? Curry or stew? Even a stir fry goes well with this rice. Depending on the meal, I like to top it with toasted sliced almonds or a sprinkle of Parmesan, too. 

The best part is that this rice is just so easy to make. I measure the water and add salt. Then, I drop in half a lemon—no need to zest or juice it, and you can squeeze it later if you want a drizzle of lemon juice over the top. 

After the rice is done, toss in the baby spinach, cover the pot, and let it steam. It only takes a moment. Then, fold the spinach very gently into the rice, and you’re done!

How To Make My Lemony Spinach Rice

To make four to six servings, you’ll need:

• 2 1/2 cups water or stock (vegetable or chicken)
• 1/2 small lemon
• 2 scallions, trimmed and sliced
• 1/2 teaspoon salt
• 1 1/2 cups long-grain white rice
• 2 lightly packed cups baby spinach (about half a 5-ounce package), coarsely chopped
• 1/4 cup toasted slivered almonds or shredded Parmesan cheese, optional

In a 2-quart saucepan, combine the water, lemon half, scallions, and salt. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Cover the pot tightly with a lid, reduce the heat to low, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Remove from the heat.

Quickly sprinkle the chopped spinach over the surface of the rice and re-cover the pot. Let sit until the spinach is wilted, about 3 minutes. Fold the spinach into the rice. Squeeze the lemon juice from the lemon half over the rice, if desired, and discard the lemon. Sprinkle with toasted almonds or Parmesan, if you like, and serve.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a pan on the stovetop, adding a sprinkle of water to the pan and stirring gently until warmed through.