Greek Lemon Spanich Rice
A cross between Greek lemon rice and Spanish-style tomato rice, this dish combines the savory depth of tomatoes with the freshness of lemon, olive oil, and herbs. It’s mild, aromatic, and a perfect Mediterranean comfort side dish.
⏱ Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
1 cup long grain white rice (or basmati)
1 tbsp olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
½ cup diced fresh tomato (or canned)
1¾ cups low-sodium vegetable broth or chicken broth
1 tbsp tomato paste
½ tsp dried oregano
1 bay leaf
Zest of 1 lemon
2 tbsp lemon juice (fresh)
1 full pack of spinach
2 tbsp chopped fresh parsley
Salt and pepper, to taste
Instructions
1. Sauté Aromatics
In a medium saucepan, heat olive oil over medium heat. Add chopped onion and cook until soft (4–5 minutes). Stir in garlic and cook for 1 minute more.
2. Add Tomato & Toast Rice
Add tomato paste and diced tomato. Cook 2–3 minutes, stirring until fragrant. Stir in the rice and cook 1–2 minutes to lightly toast it.
3. Simmer
Add broth, oregano, bay leaf, Spinach,salt, and pepper. Stir once, bring to a simmer, then cover and reduce heat to low. Cook for 15–18 minutes, until liquid is absorbed.
4. Finish with Lemon & Herbs
Remove from heat. Fluff the rice with a fork. Stir in lemon zest, lemon juice, and chopped parsley. Adjust seasoning if needed.
5. Serve
Serve warm as a side dish or base for grilled chicken, shrimp, fish, or roasted vegetables.
Tips
Use basmati or jasmine for a lighter, fluffier texture.
Add cooked chickpeas for extra protein.
Vegan-friendly if using veggie broth.
❓ Frequently asked questions FAQ
Can I make it ahead of time?
Yes! It reheats well. Add a splash of broth or lemon juice before reheating to loosen it up.
Can I skip the tomato?
Sure — omit the tomato and tomato paste and just use broth for a more classic Greek lemon rice version.
Nutritional Information
Calories: 220
Protein: 4g
Carbs: 35g
Fat: 6g
Fiber: 2g