Spinach Rice with Tomatoes and Parsley

Zack

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Spinach rice with tomatoes and parsley cooked in vegetable broth for a simple and nourishing vegetarian meal.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Side Dish

Cuisine: American, Mediterranean

Calories: 237

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

1 tablespoon olive oil
1 onion finely chopped
2 cloves garlic minced
1 cup rice
2 cups vegetable broth
1 cup diced tomatoes
2 cups fresh spinach chopped
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley chopped

Equipment

Easy to Clean

Rice & More

$30.51

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03/04/2026 09:02 am GMT

rice cooker

Cooking Instructions

Heat olive oil in a pot over medium heat.
Add onion and cook until softened.
Stir in garlic and cook for 30 seconds.
Add rice and stir for 1 minute.
Pour in vegetable broth and diced tomatoes and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Add spinach and cook until wilted.
Remove from heat and sprinkle parsley over the top before serving.

Nutrition

Calories: 237kcalCarbohydrates: 45gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 579mgPotassium: 328mgFiber: 2gSugar: 4gVitamin A: 1899IUVitamin C: 15mgCalcium: 61mgIron: 2mg

Notes

Rinse rice before cooking for better texture.

Adjust broth for softer rice if desired.

Serve warm for best flavor.

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