Creamy Spinach Rice
A comforting and visually appealing rice dish made with creamy cheeses and fresh spinach, perfect as a main course or side.
Ingredients
Main Ingredients
- 1 cup jasmine or medium-grain white rice For best results, use rinsed rice.
- 2 tablespoons canola or olive oil Oil for sautéing.
- 1 yellow onion diced Adds sweetness and flavor.
- 2 cloves garlic Minced for aromatic quality.
- 4 cups chicken or vegetable broth Vegetable broth for vegetarian option.
- 1 cup heavy cream Provides creaminess.
- 4 ounces cream cheese For richness in flavor.
- 4 ounces Boursin cheese Enhances creaminess.
- 4 cups fresh baby spinach Roughly chopped for incorporation.
- 3/4 cup grated Parmesan cheese For topping.
- 1/2 cup shredded Monterey Jack cheese Also for topping.
- 1/4 teaspoon black pepper To taste.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon red pepper flakes For added heat.
- 2 tablespoons fresh parsley Chopped for garnish.
Instructions
Preparation
- Heat the oil in a large heavy-bottom pot or Dutch oven over medium-high heat.
- Add the diced onion and cook for 4-5 minutes until soft and translucent.
- Add the minced garlic and cook for 1 more minute.
- Add the uncooked rice to the pot and stir to coat it in the oil and aromatics.
- Toast the rice for 2 minutes, stirring frequently.
Cooking
- Pour in 4 cups of broth, reserving 1 cup for later.
- Add the heavy cream, cream cheese, and Boursin cheese. Stir until the cheeses begin to melt.
- Cook the rice uncovered for 10 minutes, stirring occasionally until thickened and most of the liquid is absorbed.
- Season with salt, black pepper, and red pepper flakes.
- Add the chopped spinach and the remaining 1 cup of broth. Fold the spinach into the rice.
- Cover and cook for another 5-7 minutes until fully cooked.
- Remove from heat and stir in 3/4 cup of Parmesan cheese and Monterey Jack until melted.
- Sprinkle remaining Parmesan over the top and let sit for 2-3 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion into freezer-safe containers.