Rice Spinach Casserole Recipe

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"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings


  • 1 cup chopped onion
  • 1 teaspoon olive oil
  • 1-1/2 cups uncooked long grain rice
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 1 package (10 ounces) fresh spinach, torn
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

3/4 cup: 174 calories, 2g fat (1g saturated fat), 2mg cholesterol, 386mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 6g protein. Diabetic Exchanges: 2 starch.


  1. In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
  2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender. Yield: 8 servings.
Originally published as Spinach Rice Casserole in Light & Tasty December/January 2002, p18

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mlworden User ID: 3943617 130199
Reviewed Jan. 5, 2014

"The recipe was good, but next time I believe I'll add in some herbs &/or garlic."

tstreich User ID: 1042559 41404
Reviewed Jul. 11, 2013

"This was very good. Could use a little garlic for my taste, but otherwise perfect."

ConnieK User ID: 282614 204638
Reviewed Jul. 6, 2012

"Tasty. Different way to have spinach and rice and simple to make!"

Chris Recipes User ID: 2594387 41393
Reviewed May. 8, 2009

"This is a GREAT way to get my kids to eat spinach. Simple too!"

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