Angle view of spinach rice in a brown bowl on a rustic plate with a spoon on the side

How To Make Spinach Rice

Quick and Easy Spinach Rice made in one pan with peas, mushrooms and tomatoes. This is the perfect vegan side dish or main course meal.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 204kcal
Author Healing Tomato



  • Heat a pan on medium heat for 30 seconds before adding the oil
  • Add the ginger+garlic and let it brown slightly (30 seconds)
  • Add the onions and let them caramelize (about 2 minutes)
  • Add the sliced mushrooms and let them cook to half their size
  • Add the baby spinach and don't stir it until its half its size
  • Mix well and then add the
  • Add the tomatoes, rice salt and spices
  • Add one part water and give it a light stir
  • Top with cardamom pods and close the lid
  • Cook on medium heat for 10 minutes
  • Open the lid and add the 2nd part water
  • Close the lid again and cook for another 10 minutes or until the rice is cooked
  • Garnish with lemon juice and cilantro (both are optional)



- Make sure you thoroughly wash the mushrooms and dry them completely before slicing them.  Soggy mushrooms ruins the texture and taste of the rice
- Thinly slice the mushrooms so that they cook quickly and evenly
- Nutrition Info is approximate


Serving: 1serving | Calories: 204kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Sodium: 623mg | Potassium: 505mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3435IU | Vitamin C: 20.6mg | Calcium: 73mg | Iron: 2.6mg