Creamy Spinach and Potato Rice Bowl

Name: Creamy Spinach and Potato Rice Bowl
Total time: 25 min
Yield: 1 serving
Ingredients: 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

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25 minTotal time

easyDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

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, 450 kcal

Protein11 g

Carbohydrates72 g

Fat13 g

Fiber 5 g · Sugar 7 g · Sodium 420 mg

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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!

Main Dish

Steps

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

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.

0% option: Sparkling water with a squeeze of lemon

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.