Lemony Spinach Rice Recipe (4 Ingredients, 30 Minutes)

As a private chef, I have to admit that I’ve been fired from a few jobs by the kids. They don’t care about the chef’s coat. Children are tough critics who will refuse to take a bite of something new or, even better, spit it out and run crying from the room. 

So, when I was hired to help get more vegetables into a picky eight-year-old, I knew my days might be numbered. He had been subsisting on a diet of buttered white rice or noodles and chicken nuggets—the hardest case to crack. I needed to please him while also cooking for the rest of the family. The clock was ticking.

I tried hiding the veggies by puréeing them into mac and cheese or mashed potatoes, and he reluctantly decided they were okay. Encouraged, I made a bold move and came up with my lemony spinach rice. I started gradually, making the rice with butter and lemon and adding just a few spinach leaves. Over the following weeks, I added some scallions and even more spinach. He ate it! I wanted to give a press conference on the courthouse steps.

Now, I make this side dish weekly because it goes with everything. Making a simple chicken breast or piece of fish? Lemony spinach rice will go perfectly with it. A Greek or Middle Eastern meal? Curry or stew? Even a stir fry goes well with this rice. Depending on the meal, I like to top it with toasted sliced almonds or a sprinkle of parmesan, too. 

Making My Lemony Spinach Rice

The best part is that this rice is just so easy to make. I measure the water and add salt. Then, I drop in half a lemon—no need to zest or juice it, and you can squeeze it later if you want a drizzle of lemon juice over the top. 

After the rice is done, toss in the baby spinach, cover the pot, and let it steam. It only takes a moment. Then, fold the spinach very gently into the rice, and you’re done!