Looking for a flavorful twist on plain rice? This Roasted Garlic and Spinach Rice transforms everyday rice into a memorable side dish that’s both nutritious and delicious. The combination of sweet, caramelized roasted garlic and vibrant spinach creates a perfect balance of flavors while adding a healthy boost to your meal. I love making this recipe when I want to elevate a simple dinner into something special.
Ingredients
- 2 cups long-grain white rice
- 2 whole heads of garlic
- 4 cups fresh spinach, roughly chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely diced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes until golden and soft.
- While the garlic roasts, rinse the rice under cold water until the water runs clear.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Once the garlic is roasted, squeeze the cloves out of their skins and mash with a fork.
- Add the rice to the pot with onions and stir for 2 minutes to toast slightly.
- Add the mashed roasted garlic, broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- When the rice is almost done, stir in the chopped spinach and butter. Cover and let stand for 5 minutes.
- Fluff with a fork and stir in Parmesan cheese if using.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 45 minutes (including garlic roasting)
Total Time: 55 minutes
Servings: 6-8 portions
Recipe Notes
- For meal prep, you can roast the garlic ahead of time and store it in an airtight container in the fridge for up to 3 days.
- If using frozen spinach, thaw and squeeze out excess water before adding to the rice.
- The rice needs to rest for 5-10 minutes after cooking for the best texture. Don’t skip this step!
- For a deeper flavor, try using homemade stock instead of store-bought broth.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.
- For a vegan version, simply omit the Parmesan cheese and use plant-based butter.
This Roasted Garlic and Spinach Rice pairs beautifully with grilled chicken, fish, or roasted vegetables. The leftovers make an excellent base for rice bowls or can be used in stir-fries. Remember to adjust the seasoning to your taste – some might prefer more garlic or cheese for a bolder flavor profile.
Roasted Garlic and Spinach Rice
Ingredients
- 2 cups long-grain white rice
- 2 whole heads of garlic
- 4 cups fresh spinach roughly chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion finely diced
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese optional
Instructions
- Preheat your oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes until golden and soft.
- While the garlic roasts, rinse the rice under cold water until the water runs clear.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Once the garlic is roasted, squeeze the cloves out of their skins and mash with a fork.
- Add the rice to the pot with onions and stir for 2 minutes to toast slightly.
- Add the mashed roasted garlic, broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
- When the rice is almost done, stir in the chopped spinach and butter. Cover and let stand for 5 minutes.
- Fluff with a fork and stir in Parmesan cheese if using.