Creamy Spinach and Potato Rice Bowl

1 cup cooked rice 1 medium potato, diced 1/2 cup fresh spinach, chopped 1/2 medium onion, finely chopped 1/2 cup milk 1 tablespoon olive oil Salt and pepper to taste

Ingredient substitutions

• Fresh spinach: An equal amount of frozen spinach, thawed and squeezed dry
• Milk: An equal amount of unsweetened oat milk
• Olive oil: An equal amount of neutral vegetable oil

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, unoaked white wine such as Pinot Grigio
Its fresh acidity balances the creamy milk sauce without overpowering the spinach and potato.

Non-alcoholic: Sparkling water with a squeeze of lemon

This creamy spinach and potato rice bowl is a comforting and nutritious main dish that brings together the richness of milk, the earthiness of potatoes, and the vibrant flavor of spinach. Perfect for a satisfying meal for one!

Steps

1. Heat olive oil in a pan over medium heat. 2. Add the chopped onions and sauté until translucent. 3. Add the diced potatoes and cook for about 5-7 minutes, stirring occasionally, until they start to soften. 4. Stir in the chopped spinach and cook until wilted. 5. Pour in the milk, season with salt and pepper, and simmer for 5 minutes until creamy. 6. Combine the cooked rice into the pan, mixing well to coat. 7. Cook for another 2-3 minutes until heated through. 8. Serve hot, drizzled with a little extra olive oil if desired.

Tips for Creamy Spinach and Potato Rice Bowl

• The finished bowl should look glossy and lightly coated, not soupy; the sauce thickens as it rests.
• Cut the potato into evenly sized small cubes so they soften on a similar schedule.
• Use a wide pan to help the milk sauce reduce evenly; stir gently near the end to keep the rice grains intact.

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a splash of milk if the rice has become dry.

Frequently asked questions

How can I tell when the potatoes are tender?

A fork should slide into a cube easily, while the pieces still hold their shape.

Can I make this ahead?

It is best freshly made, but you can cook it ahead and refrigerate promptly; the rice will absorb some sauce, so loosen it with a little milk when reheating.

What can I serve alongside the bowl?

A crisp green salad or a slice of crusty bread pairs well with the creamy rice and potatoes.