Rice and Spinach


  • 8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
  • ¾ cup long grain rice
  • 1 ½ cups no-salt-added chicken broth
  • 2 scallions
  • 1 pound fresh loose spinach or 10 ounces fresh packaged spinach
  • A few shakes of salt
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      420 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 81 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 17 grams protein; 5 milligrams cholesterol; 1609 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 servings


  1. While the onion is cooking (see chicken recipe), combine the rice and chicken broth, and bring to a boil in a heavy-bottomed pot. Cover and simmer, cooking for a total of 17 minutes.
  2. When the onion is browned, stir it into the cooking rice.
  3. Wash, trim and slice the scallions, and add to rice; continue cooking.
  4. Wash and trim tough stems from spinach, and cut coarsely. About 2 minutes before the rice is ready, stir in the spinach, and finish cooking. Season with salt.

20 minutes

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