Greek Spinach Rice (Spanakorizo)
If you love simple Mediterranean food, this Greek Spinach Rice, also known as Spanakorizo, is one of those recipes you'll want to keep in your back pocket. It's humble, comforting, incredibly flavorful, and made with ingredients that are easy to keep on hand.
Ingredients
- 1½ cups long-grain white rice
- 2 tablespoons olive oil plus more for finishing
- 1 medium yellow onion finely diced
- 4 garlic cloves minced
- 3 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt plus more to taste
- 5 –6 cups fresh spinach roughly chopped
- Juice of 1 large lemon
- Zest of ½ lemon
- ¼ cup chopped fresh dill or parsley
- Red pepper flakes optional
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large skillet, Dutch oven, or sauté pan over medium heat.
- Add the onion and cook for 5–7 minutes until softened and lightly golden.
- Add the garlic and cook for another 30–60 seconds until fragrant.
- Kitchen Technique: Don't rush the onions. Allowing them to soften and lightly caramelize creates a sweeter, more flavorful foundation for the rice.
Step 2: Add and Toast the Rice
- Add the uncooked rice to the aromatics and stir well.
- Cook for 1–2 minutes, stirring frequently, allowing the grains to become lightly coated in the olive oil.
- Add the oregano, dill, garlic powder, onion powder, black pepper, and salt.
- Kitchen Technique: Briefly toasting rice before adding the liquid gives the grains a nuttier flavor and helps them absorb the seasonings.
Step 3: Add the Cooking Liquid
- Pour in the vegetable broth and stir once to combine.
- Bring the liquid to a gentle boil, then reduce the heat to low and cover.
- Cook according to your rice's cooking time, generally 18–22 minutes, until the rice is tender and the liquid has been absorbed.
- Avoid repeatedly opening the lid while the rice cooks.
Step 4: Fold in the Spinach
- Once the rice is cooked, remove the lid and fluff it gently with a fork.
- Add the chopped spinach while the rice is still hot. Fold it through and cover for 2–3 minutes, allowing the residual heat to wilt the spinach.
- Kitchen Technique: Adding the spinach after the rice has cooked keeps it brighter and fresher than simmering it for the entire cooking time.
- Step 5: Finish with Lemon & Olive Oil
- Add the lemon juice, lemon zest, fresh dill or parsley, and a generous drizzle of extra-virgin olive oil.
- Gently fold everything together.
- Taste and adjust with more lemon juice, salt, black pepper, or olive oil as needed.
- Serve warm or at room temperature.