Greek Spinach Rice (Spanakorizo)

Name: Greek Spinach Rice (Spanakorizo)
Total time: 55
Yield: 6
Ingredients: 0.25 cup olive oil; 1.5 cups medium-grain white rice; 2 teaspoons large-grain kosher salt; 0.25 teaspoon freshly ground black pepper; 1 pinch cayenne pepper, or to taste; 1 bunch green onions, thinly sliced; 0.5 cup packed finely chopped fresh dill; 0.5 cup packed finely chopped fresh mint leaves; 1 pound frozen chopped spinach, thawed and squeezed dry; 2.75 cups cold water, or more as needed; kosher salt to taste; 3 medium lemons, cut in half; 0.75 cup crumbled feta cheese; 2 tablespoons pickled red onions, or to taste; 1 pinch hot chili flakes, or to taste; 1 drizzle olive oil

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

6 servings

•

0.25 cup olive oil
•

1.5 cups medium-grain white rice
•

2 teaspoons large-grain kosher salt
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0.25 teaspoon freshly ground black pepper
•

1 pinch cayenne pepper, or to taste
•

1 bunch green onions, thinly sliced
•

0.5 cup packed finely chopped fresh dill
•

0.5 cup packed finely chopped fresh mint leaves

•

1 pound frozen chopped spinach, thawed and squeezed dry
•

2.75 cups cold water, or more as needed
•

kosher salt to taste
•

3 medium lemons, cut in half
•

0.75 cup crumbled feta cheese
•

2 tablespoons pickled red onions, or to taste
•

1 pinch hot chili flakes, or to taste
•

1 drizzle olive oil

Instructions

Gather all ingredients.
Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.