Turkish Spinach with Tomatoes and Rice Recipe

Name: Turkish Spinach with Tomatoes and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped; 1 cup chicken stock, vegetable stock, garlic broth or water; 2 to 3 tablespoons freshly squeezed lemon juice (to taste); 3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice; Salt to taste; 2 teaspoons paprika; 1/2 teaspoon cinnamon; 3/4 to 1 teaspoon sugar (to taste)

Servings: persons

2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped
1 cup chicken stock, vegetable stock, garlic broth or water
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice
Salt to taste
2 teaspoons paprika
1/2 teaspoon cinnamon
3/4 to 1 teaspoon sugar (to taste)

1
Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted.
2
Remove from the heat and set aside.
3
Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic.
4
Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes.
5
Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
6
Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
7
Cover, turn the heat to low and simmer 15 minutes.
8
Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes.
9
Taste and adjust seasonings.
10
Serve hot or warm.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach, 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped, and more.

Yes, Turkish Spinach with Tomatoes and Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Spinach with Tomatoes and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions