Sautéed Spinach Garlic Rice
A vibrant, garlicky side dish that transforms simple rice and fresh spinach into something memorable. The spinach wilts into the warm rice while garlic-infused olive oil coats every grain, creating a dish that's bright, aromatic, and ready in under 20 minutes. Serve alongside fish, chicken, or roasted vegetables.
- Prep
- 5 min
- Cook
- 12 min
- Wait
- 3 min
- Total
- 20 min
- Makes
- 4 side servings (about 1 cup each)
Steps
Before you start
- Have rice already cooked and at room temperature (leftover works perfectly; fresh rice also works)
- Wash and roughly chop the spinach
- Mince the garlic before you start cooking
Infuse oil with garlic
- Heat the olive oil in a large skillet over medium heat.
- Once shimmering (about 1 minute), add the minced garlic.
- Stir constantly for 1–2 minutes until fragrant and just beginning to turn light golden.
- Do not let it brown or it will taste bitter.
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Ready when: Garlic is fragrant and pale golden
Tip: Watch the garlic carefully—it can go from fragrant to burnt in seconds. If you prefer milder garlic flavor, cook it for just 30 seconds instead.
Add rice and break up clumps
- Add the cooled cooked rice to the skillet.
- Using a wooden spoon, break up any clumps and stir constantly for 2–3 minutes, coating each grain with the garlic oil.
- The rice should separate easily and begin to warm through.
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Ready when: Rice is separated and warm, with each grain coated in oil
Tip: If your rice is sticky or still quite cold, add it directly from the refrigerator and break it up immediately with the spoon—the heat and agitation will separate it quickly.
Wilt spinach into rice
- Add the chopped spinach in batches, stirring after each addition until the leaves wilt and incorporate fully.
- This should take 2–3 minutes total.
- The spinach will reduce significantly in volume.
- Stir frequently to ensure even heating and prevent sticking.
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Ready when: Spinach is fully wilted and evenly distributed throughout the rice
Tip: Don't cram all the spinach in at once—add it in 2–3 handfuls to avoid overcrowding and steaming. The rice will be ready to serve in 12 minutes total from heat.
Season and finish
- Remove the skillet from heat.
- Taste and season generously with sea salt and freshly ground black pepper.
- If using lemon zest, scatter it over the top and gently fold it in.
- Stir once or twice and let rest for 1 minute.
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Ready when: Rice is evenly seasoned and any zest is distributed
Tip: Taste before adding salt—cooked rice can vary in saltiness depending on the broth or water used. The lemon zest adds a bright finish but is optional.
Good to know
Tips
- For deeper garlic flavor, use 5–6 cloves instead of 4, but watch the cooking time carefully to avoid bitterness.
- This dish pairs beautifully with lemon juice squeezed over it just before serving—about ½ tablespoon (7ml) per serving.
- If your spinach releases a lot of liquid as it wilts, increase the heat slightly in step 3 to help evaporate excess moisture so the rice stays fluffy.
- Warm the skillet for 30 seconds before adding oil if your kitchen is cold—it ensures the garlic infuses faster and the flavors develop better.
Storage & reheating
Transfer any leftovers to an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil for 2–3 minutes, stirring occasionally, until heated through. Do not freeze, as the spinach and rice texture will degrade upon thawing.
Substitutions
- fresh spinach → frozen spinach (thawed and squeezed dry). Use 1½ cups (210g) frozen spinach, thawed and excess moisture pressed out. Add it directly in step 3 without the gradual wilting—it will warm through in about 1 minute.
- cooked long-grain rice → orzo pasta (cooked and cooled) or quinoa. Both work well with the garlic and spinach. Use the same volume (3 cups / 450g). The cooking time remains the same.
- extra-virgin olive oil → butter or ghee. Use the same amount (3 tablespoons / 45g). Butter will add richness; ghee adds a toasty note.
- fresh garlic cloves → garlic-infused olive oil. Use 4 tablespoons (60ml) of ready-made garlic oil and skip the infusing step in step 1. Go directly to adding rice.
