Creamy Spinach Rice

This in one of my family’s favorites. I have to make sure we have leftovers. My girl always wants it for breakfast! I do follow the Trim Healthy Mama lifestyle. This would fit into a carb fuel setting. Watch portion size as you will want just a huge bowl of it! It’s great leftover and added to a salad. I had some today on steamed baby zucchini! Trim Healthy lifestyle, brown rice is suggested. My family does not care for brown rice, so I watch my portion size.

Featured: Roasted Rabbit with Creamy Spinach Rice

Creamy Spinach Rice


4.5 cups of chicken or veggie broth

1 – 12oz bag of frozen spinach

1 small onion, diced

2 cups white rice

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 TB dried parsley

1/4 tsp thyme

1 tsp mineral salt

1/4 cup 1/3 fat cream cheese (I like light Laughing Cow wedges)

2 TB freshly grated parmesan cheese

I love to cook in cast iron. I use my cast iron kettle for this receipe. However, a nice stockpot will work just as well!

In kettle, add your broth, all dry seasoning, chopped onion and frozen spinach. Bring to a boil.

Let it be a rolling boil for just a few seconds.

Add rice.

Stir. I let it come to a boil again, stirring it the entire time.

Turn down burner to simmer of low. Every stove is different, you want this to cook slow so low heat is important.

Cook for 10 minutes, stir. Cook for approximately another 10 minutes or until tender.

Add cream cheese and parmesan cheese to the rice.

Stir in until fully melted and mixed in with rice.

Serve with desired meat choice. We love it with chicken or rabbit.

Click here for my roasted rabbit topped with roasted mushrooms.

I hope you enjoy this as much as our family! It’s so flexible too! Omit the cream cheese and parmesan cheese and you have yummy, seasoned rice. Enjoy!

From our homestead to yours,


C & J Homestead

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