Baked Rice With Spinach and Parmesan Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/18/21
Rice With Spinach and Parmesan Cheese
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
166 Calories
8g Fat
14g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 166
% Daily Value*
Total Fat 8g 11%
Saturated Fat 3g 13%
Cholesterol 16mg 5%
Sodium 307mg 13%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 9g
Vitamin C 8mg 38%
Calcium 162mg 12%
Iron 1mg 6%
Potassium 206mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Are you always trying to find ways to make plain rice more appetizing? Well, your search has ended. In this recipe, fresh spinach, herbs, and Parmesan cheese add fabulous flavor and give it some much-needed color. The rice dish is a snap to fix and bake, and it's sure to be a hit with your family. 

The rice includes a combination of two or three fresh herbs. Choose what you have on hand. Dill, basil, chives, thyme, oregano, and parsley are all very good choices. You can make it with brown rice as well, but add an extra 3/4 cup of stock and increase the initial baking time by about 10 to 15 minutes. 

The recipe is versatile as well. For garlic flavor, feel free to mince 1 or 2 cloves of garlic and saute it along with the chopped onions. For a vegetarian dish, cook the rice with vegetable broth instead of chicken stock. Alternatively, if you want a heartier one-dish meal, add 1 to 2 cups of diced ham, turkey, or chicken to the dish.

Ingredients

  • 1 small onion (about 1/2 to 3/4 cup), finely chopped

  • 4 1/2 to 5 cups chicken stock, unsalted or low sodium

  • 2 cups long-grain rice

  • 1/2 teaspoon freshly ground black pepper

  • 6 ounces fresh spinach, coarsely chopped (about 4 packed cups)

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon chopped fresh basil

  • 1 to 2 teaspoons chopped fresh thyme

  • 1 to 2 teaspoons chopped chives

  • 1 cup shredded Parmesan cheese, or 2/3 cup grated

  • Kosher salt, to taste

  • 3 tablespoons olive oil

Steps to Make It

  1. Heat the oven to 400 F.

  2. Grease a 3-quart baking dish or casserole.

  3. Peel the onion and chop it finely.

  4. Heat the olive oil in a medium saucepan or saute pan over medium heat. Add the finely chopped onion and cook until it is softened and translucent, stirring frequently. Add 4 1/2 cups of chicken stock and continue cooking until the stock comes to a simmer.

  5. Put the rice in a colander or mesh strainer and rinse with cold water.

  6. Transfer the rice to the prepared baking dish or casserole; add the chicken stock and onion mixture and stir the mixture gently until blended.

  7. Bake the rice, uncovered, in the preheated oven for 25 minutes, or until the liquid is almost absorbed. Stir the rice occasionally and add more stock, if necessary.

  8. Meanwhile, give the spinach a rough chop

  9. De-stem and chop the herbs finely.

  10. Remove the casserole from the oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Taste the rice and add salt, if necessary. If the mixture seems dry, add more chicken stock.

  11. Cover the baking dish tightly with foil and return it to the oven. Bake the casserole for about 5 minutes longer, or until the rice is tender and the spinach has wilted.

  12. Stir the rice mixture with a fork to fluff.