Greek Spinach and Rice

Spinach, lemon, and oregano transform rice into a perky side dish with Mediterranean-style flair.

Greek Spinach and Rice
25 mins
by 3.5 4  people
add your rating
add a comment
Shop Kitchen ▾
  • 1 cup water
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon instant chicken bouillon granules
  • 1/2 teaspoon finely shredded lemon peel or 1 tablespoon lemon juice
  • 1/8 teaspoon pepper
  • 1/2 cup long-grain rice
  • 1/2 10 ounce package frozen chopped spinach, thawed and drained
  • Lemon peel strips (optional)
In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 10 minutes.
Stir in spinach. Cover and cook for 5 to 10 minutes more or until rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired. Makes 4 side-dish servings.

nutrition information

Per Serving: cal. (kcal) 113, carb. (g) 24, fiber (g) 2, pro. (g) 3, vit. A (RE) 567, vit. C (mg) 11, sodium (mg) 251, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Back to Top