spanakorizo, greek spinach rice

thank you for this fantastic rice recipe greek gods, we love her! <3

INGREDIENTS

2 cups long-grain basmati rice, rinsed
3 cups chicken broth
2 cups baby spinach
1/2 cup fresh dill, chopped
¼ cup fresh parsley, chopped
2 tablespoons fresh lemon juice
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1 small onion, finely chopped
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
Lemon slices, for serving (optional)

METHOD

Rinse the rice in a fine-mesh strainer under cold running water for about 2 minutes, using your fingers to gently rub the grains. Set aside.

Heat the butter and olive oil in a medium sauté pan over medium-high heat. Add the onion and cook for 5–7 minutes, until softened and translucent. Add the garlic and cook for another minute.

Add the spinach and herbs.

Add the lemon zest, cumin, and spinach to the pan. Season with a little salt and pepper, cover, and cook for 3–5 minutes, until the spinach has completely wilted down.

Add the rinsed rice and cook for 3–4 minutes, stirring frequently, until the rice is lightly toasted and coated in the spinach mixture.

Pour in your chicken broth, half of the fresh dill, and 2 tablespoons of lemon juice. Stir everything together and bring to a boil.

Once boiling, give it one good stir, then reduce the heat to low and cover. Cook for about 15–20 minutes, or until the rice is tender and the liquid has been absorbed. Check your rice package instructions if needed, since cooking times can vary.

Turn off the heat, quickly arrange your lemon slices on top and let the rice sit, covered, for 5 minutes.

Fluff gently with a fork, then stir in the remaining fresh dill and the parsley.

It’s ready to enjoy!

I love serving this with grilled chicken breasts, greek salad, and tzatziki. It’s delectable.