Carrot and Spinach Rice Pilaf

6 servings

(40min, 350F)


  • 1 pkg chopped spinach, thawed, squeeze dry
  • 1 carrot, shedded
  • 1 small onion, chopped
  • 1 tbsp butter
  • 3/4 cup long grain rice
  • 14 oz chicken broth


  1. In a large saucepan, cook carrot and onion in butter.
  2. Add rice and cook until rice turns golden.
  3. Add broth and heat to boiling.
  4. Reduce heat to low.
  5. Cover and simmer 20 mins until rice is tender and liquid is absorbed.
  6. Add spinach.
  7. Allow to stand 5 min to heat through.

Thanks to Pam Alloway for the recipe!

Leave a Comment