These Spinach and Mushroom Rice Bowls are a warm, savory hug in a dish. They come together in one pan in under 30 minutes, making them a perfect weeknight hero. The earthy mushrooms, vibrant spinach, and creamy garlicky sauce create a nourishing and deeply satisfying meal.
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Why You’ll Love This Spinach and Mushroom Rice Bowls
- Effortless and Quick: Ready in about half an hour with minimal fuss.
- Incredibly Versatile: Easily swap mushrooms, add protein, or use different greens.
- Comfort in a Bowl: Hearty, creamy, and savory without being heavy.
- Minimal Cleanup: Everything cooks in one skillet for easy cleanup.
Ingredients & Tools
- 1.5 cups long-grain white rice (like jasmine or basmati)
- 450 g cremini or baby bella mushrooms, sliced
- 200 g fresh spinach
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream or full-fat coconut milk
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- To taste salt and freshly ground black pepper
- For garnish freshly grated Parmesan cheese and chopped fresh parsley
Tools: A large skillet or Dutch oven with a tight-fitting lid, a wooden spoon, and a sharp knife.
Notes: Using a good, flavorful broth is key here—it’s the foundation of the entire dish. And don’t be shy with the garlic; it really makes the sauce sing.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 10 g |
| Fat: | 16 g |
| Carbs: | 62 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your rice. Giving your rice a quick rinse under cold water removes excess surface starch. This helps prevent the final dish from becoming gummy and results in beautifully separate, fluffy grains.
- Don’t overcrowd the mushrooms. When you first add the mushrooms to the pan, they’ll release a lot of liquid. If the pan is too crowded, they’ll steam instead of developing that lovely golden-brown, caramelized sear we’re after.
- Wilt the spinach properly. It might look like a mountain of spinach at first, but it wilts down dramatically. Just keep stirring it in—it will incorporate beautifully and add a wonderful pop of color and nutrients.
- Taste your broth. Since the broth is the main liquid component, its flavor directly impacts the final dish. Give it a taste before you add it. If it’s a bit bland, don’t hesitate to add an extra pinch of salt or a dash of soy sauce for depth.
How to Make Spinach and Mushroom Rice Bowls
Step 1: Start by preparing all your ingredients. Slice the mushrooms, dice the onion, mince the garlic, and measure out your broth and cream. Having everything ready to go makes the cooking process smooth and stress-free. You’ll notice that a bit of mise en place really makes you feel like a pro in the kitchen.
Step 2: Heat the olive oil or butter in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering or the butter is melted, add the diced onion. Cook, stirring occasionally, for about 4-5 minutes until the onion becomes soft and translucent. You should start to smell that sweet, savory aroma filling your kitchen.
Step 3: Add the sliced mushrooms to the pan. Here’s the key—spread them out in a single layer if you can and resist the urge to stir them constantly. Let them sit for a few minutes to get a good sear and develop a beautiful brown color. You’ll hear a nice sizzle. After 4-5 minutes, give them a stir and cook for another 3-4 minutes until they’ve released their water and are nicely browned all over.
Step 4: Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just about 60 seconds, until the garlic is incredibly fragrant. Be careful not to burn it! That short bloom in the hot oil really wakes up the spices and makes all the difference in building a deep flavor base.
Step 5: Now, add the uncooked rice to the skillet. Stir it constantly for about a minute, toasting the grains in the flavorful oil and mushroom juices. You’ll notice the rice grains will become a little more opaque. This simple step adds a lovely nutty flavor to the rice and helps it stay distinct and not mushy.
Step 6: Pour in the broth and the heavy cream. Give everything a really good stir, scraping up any of those delicious browned bits from the bottom of the pan. Those bits are pure flavor gold! Bring the liquid to a lively simmer, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
Step 7: Let the rice cook, covered, for 15-18 minutes. Do not peek! Keeping the lid on is crucial for building up the steam needed to cook the rice properly. You’ll know it’s done when the liquid is fully absorbed and the rice is tender.
Step 8: Remove the lid and turn off the heat. Now, pile all the fresh spinach on top of the cooked rice. Simply place the lid back on for 2-3 minutes. The residual heat will perfectly wilt the spinach without overcooking it. After a few minutes, remove the lid and stir the bright green spinach throughout the rice and mushrooms until it’s fully incorporated.
Step 9: Finally, season generously with salt and black pepper to your taste. Give it one final stir, then let it sit for a couple of minutes off the heat. This allows the flavors to meld together beautifully and the texture to settle. Serve it up hot with a generous sprinkle of Parmesan and fresh parsley.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of broth or water to loosen.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the creamy rice, creating a perfectly balanced plate.
- Pan-seared chicken thighs or salmon fillets — For a protein boost, a simply seasoned piece of chicken or salmon with a crispy skin pairs wonderfully, making the meal feel even more substantial.
- Garlicky sautéed shrimp — Toss a few shrimp in garlic and butter and pile them on top. They cook in minutes and add a lovely sweetness and different texture.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic counterpoint to the earthy mushrooms and creamy sauce.
- Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate beautifully between bites of the savory rice.
- A light-bodied Pinot Noir — If you prefer red, a Pinot Noir with its earthy, cherry notes can actually complement the mushroom flavor quite elegantly.
Something Sweet
- Dark chocolate-dipped strawberries — The bittersweet chocolate and fresh, juicy fruit are a light, elegant finish that doesn’t feel too heavy after the meal.
- A small bowl of mixed berries with a dollop of whipped cream — Simple, refreshing, and the natural sweetness of the berries is the perfect palate cleanser.
- Lemon sorbet — A scoop of tangy, bright sorbet is incredibly refreshing and feels like a clean, light way to end the meal.
Top Mistakes to Avoid
- Peeking under the lid while the rice is cooking. I know it’s tempting, but every time you lift that lid, you let out precious steam that the rice needs to cook through properly. This can lead to unevenly cooked or crunchy rice.
- Adding raw garlic too early. Garlic burns easily and becomes bitter. By adding it after the mushrooms have softened, you just warm it through to release its aroma without scorching it.
- Stirring the rice too much after adding the liquid. Once you’ve added the broth and cream and brought it to a simmer, just let it be. Over-stirring can break down the rice grains and release too much starch, creating a gluey texture.
- Using pre-wilted or frozen spinach without adjusting. If you use frozen spinach, you must thaw it and squeeze out every last drop of excess water. Otherwise, you’ll add way too much liquid to your dish and make it soupy.
Expert Tips
- Tip: For an extra flavor boost, use a mix of mushrooms. Try adding some shiitake or oyster mushrooms along with the cremini. The different textures and intensities of flavor will create a much more complex and interesting dish.
- Tip: If you want a richer, thicker sauce, stir in an extra tablespoon of cream or a pat of cold butter right at the end, off the heat. This will make the sauce incredibly glossy and luxurious.
- Tip: Let the finished dish rest for 5 minutes before serving. This allows the rice to absorb any remaining liquid evenly and firm up slightly, making it easier to serve and improving the overall texture.
- Tip: Toast the rice. That minute of toasting the dry rice in the pan with the mushrooms and aromatics before adding the liquid is a game-changer. It gives the rice a nutty depth and helps each grain stay distinct.
FAQs
Can I use brown rice instead of white rice?
You absolutely can, but it requires a few adjustments. Brown rice needs more liquid and a longer cooking time. I’d recommend using about 3.5 to 4 cups of broth and extending the simmering time to 35-45 minutes. You may also need to add the spinach a bit later in the process so it doesn’t overcook. It’s a great whole-grain alternative, just plan for the extra time.
My rice is still hard after the cooking time. What happened?
This usually means there wasn’t enough liquid, the heat was too low, or the lid wasn’t tight enough. If you find yourself in this situation, just add another 1/4 to 1/2 cup of warm broth, put the lid back on, and let it cook for another 5-10 minutes on low heat. The extra steam and liquid should finish the job.
Can I make this dish ahead of time?
Yes, but it’s best served fresh. If you need to, you can store it in an airtight container in the fridge for up to 3 days. Reheat it gently in a skillet with a tiny splash of broth or water to loosen it up, as the rice will continue to absorb moisture and can become dry.
Is there a dairy-free alternative to the heavy cream?
Of course! Full-fat canned coconut milk is my top recommendation—it provides a similar richness and creaminess. For a lighter option, you could also use an unsweetened almond or cashew milk, though the final result will be less rich. A little splash of olive oil at the end can help bring back some of that luxurious mouthfeel.
The dish turned out a bit too watery. How can I fix it?
No worries, this happens! Simply leave the skillet uncovered over medium-low heat for a few extra minutes, stirring occasionally, to allow the excess liquid to evaporate. The sauce will thicken up as the starches from the rice continue to release. You’ll notice it coming together beautifully.
Spinach And Mushroom Rice Bowls
Make delicious Spinach and Mushroom Rice Bowls in 30 minutes with this easy one-pan recipe. Perfect for busy weeknights—get the full recipe now!
Ingredients
For the Ingredients
-
1.5 cups long-grain white rice (like jasmine or basmati)
-
450 g cremini or baby bella mushrooms (sliced)
-
200 g fresh spinach
-
1 large yellow onion (finely diced)
-
4 cloves garlic (minced)
-
3 cups vegetable or chicken broth
-
0.5 cup heavy cream or full-fat coconut milk
-
2 tbsp olive oil or butter
-
1 tsp dried thyme
-
0.5 tsp smoked paprika
-
salt and freshly ground black pepper (to taste)
-
freshly grated Parmesan cheese and chopped fresh parsley (for garnish)
Instructions
-
Start by preparing all your ingredients. Slice the mushrooms, dice the onion, mince the garlic, and measure out your broth and cream. Having everything ready to go makes the cooking process smooth and stress-free. You’ll notice that a bit of mise en place really makes you feel like a pro in the kitchen.01
-
Heat the olive oil or butter in your large skillet or Dutch oven over medium-high heat. Once the oil is shimmering or the butter is melted, add the diced onion. Cook, stirring occasionally, for about 4-5 minutes until the onion becomes soft and translucent. You should start to smell that sweet, savory aroma filling your kitchen.02
-
Add the sliced mushrooms to the pan. Here’s the key—spread them out in a single layer if you can and resist the urge to stir them constantly. Let them sit for a few minutes to get a good sear and develop a beautiful brown color. You’ll hear a nice sizzle. After 4-5 minutes, give them a stir and cook for another 3-4 minutes until they’ve released their water and are nicely browned all over.03
-
Stir in the minced garlic, dried thyme, and smoked paprika. Cook for just about 60 seconds, until the garlic is incredibly fragrant. Be careful not to burn it! That short bloom in the hot oil really wakes up the spices and makes all the difference in building a deep flavor base.04
-
Now, add the uncooked rice to the skillet. Stir it constantly for about a minute, toasting the grains in the flavorful oil and mushroom juices. You’ll notice the rice grains will become a little more opaque. This simple step adds a lovely nutty flavor to the rice and helps it stay distinct and not mushy.05
-
Pour in the broth and the heavy cream. Give everything a really good stir, scraping up any of those delicious browned bits from the bottom of the pan. Those bits are pure flavor gold! Bring the liquid to a lively simmer, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.06
-
Let the rice cook, covered, for 15-18 minutes. Do not peek! Keeping the lid on is crucial for building up the steam needed to cook the rice properly. You’ll know it’s done when the liquid is fully absorbed and the rice is tender.07
-
Remove the lid and turn off the heat. Now, pile all the fresh spinach on top of the cooked rice. Simply place the lid back on for 2-3 minutes. The residual heat will perfectly wilt the spinach without overcooking it. After a few minutes, remove the lid and stir the bright green spinach throughout the rice and mushrooms until it’s fully incorporated.08
-
Finally, season generously with salt and black pepper to your taste. Give it one final stir, then let it sit for a couple of minutes off the heat. This allows the flavors to meld together beautifully and the texture to settle. Serve it up hot with a generous sprinkle of Parmesan and fresh parsley.09
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