Rice with Spinach

Arroz kon Spinaka

You can eat this rustic pilaf hot or at room temperature. Sometimes it is served topped with chopped hard-cooked eggs or a little crumbled feta cheese. In Greece it is called spanakorizo and remains a popular dish today.


  • 6 tablespoons olive oil
  • 2 onions, chopped
  • 1 large clove garlic, minced
  • 1 cup long-grain white rice
  • 8 cups coarsely chopped spinach
  • ½ cup chopped fresh dill
  • 2 ripe tomatoes, peeled, seeded, and chopped (optional)
  • ½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ cups water
  • 2 tablespoons fresh lemon juice


Warm 3 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and rice and sauté, stirring often, until the grains are well coated with the oil, about 5 minutes. Add the spinach, dill, tomatoes (if using), salt, pepper, and water and raise the heat to high. Bring to a boil, stirring and pushing the spinach down into the pan as it wilts. Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let rest, covered, for 5 to 10 minutes.

Spoon the rice into a serving dish. In a cup, stir together the remaining 3 tablespoons olive oil and the lemon juice and drizzle the mixture over the rice. Serve hot or at room temperature.