You know those days when lunch sneaks up on you, and you're staring into the fridge hoping something magical appears? This is that magic. I started making this rice on busy weekdays when I needed something satisfying but didn't want to stand over the stove for ages.
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The secret is using sun-dried tomatoes for a burst of umami and a splash of cream to make it feel indulgent without being heavy. Plus, it all comes together in one pan, so cleanup is a breeze.
I love that this recipe is forgiving—you can swap in whatever greens you have, add a protein, or keep it vegetarian. It's become my go-to 'I need a real lunch' meal, and I hope it becomes yours too.
Why You'll Love This Recipe
About the Ingredients
1 tablespoon olive oil
Use a good-quality extra-virgin olive oil for the best flavor. You can substitute with butter or avocado oil.
1 small yellow onion, finely chopped
About 1/2 cup. Sweet onion or shallots work too.
3 cloves garlic, minced
Fresh garlic is best. In a pinch, use 1 teaspoon garlic powder.
1 cup (200g) long-grain white rice, rinsed
Basmati or jasmine also work. Rinsing removes excess starch for fluffier rice.
1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
Oil-packed ones have more flavor. If using dry, rehydrate in hot water for 10 minutes first.
2 cups (480ml) vegetable or chicken broth
Low-sodium is best so you can control the salt. Water with a bouillon cube works too.
1/2 cup (120ml) heavy cream
For a lighter option, use half-and-half or full-fat coconut milk.
2 cups (60g) fresh spinach
Baby spinach is ideal. You can also use kale or Swiss chard, chopped.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better. Pecorino Romano adds a sharper flavor.
1/2 teaspoon salt, plus more to taste
Adjust based on your broth's saltiness.
1/4 teaspoon black pepper, freshly ground
To taste.
Tips & Tricks
- Rinse the rice well until the water runs clear to prevent gummy rice.
- Don't skip the sautéing step—it builds a flavor base.
- If the rice isn't tender after the liquid is absorbed, add 2-3 tablespoons of hot water and cook covered for a few more minutes.
Pro Tips
Step-by-Step Instructions
1. Sauté Aromatics
Heat olive oil in a large skillet over medium heat (350°F/175°C). Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
2. Toast the Rice
Stir in the rice and sun-dried tomatoes. Cook for 2-3 minutes, stirring constantly, until the rice is slightly translucent and smells nutty.
3. Add Broth
Pour in the broth and bring to a boil. Reduce heat to low (200°F/95°C), cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
4. Stir in Cream
Remove the lid and stir in the heavy cream. Cook uncovered for 2-3 minutes, until the sauce thickens slightly and the edges are bubbling.
5. Wilt the Spinach
Add the spinach and stir until wilted, about 1-2 minutes. The spinach should be bright green and just soft.
6. Finish with Cheese
Turn off the heat. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
7. Rest and Serve
Let the rice sit for 5 minutes, then fluff with a fork. Serve warm, garnished with extra Parmesan if desired.
Delicious Variations
- Add 1 cup of shredded cooked chicken for extra protein.
- Swap spinach for kale or Swiss chard—just cook them a little longer.
- Make it vegan by using plant-based cream and nutritional yeast instead of Parmesan.
How to Store Creamy Sun-Dried Tomato Rice with Spinach
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of broth or water, stirring until hot.
Frequently Asked Questions
Q: Can I use brown rice instead of white?
Yes, but you'll need to adjust the liquid and cooking time. Use 2 1/2 cups broth and increase simmer time to 35-40 minutes.
Q: How do I make this dairy-free?
Use canned coconut milk instead of heavy cream and omit the Parmesan—or use a dairy-free alternative. The flavor will still be rich and creamy.
Q: Can I add chicken or shrimp?
Absolutely. Cook diced chicken breast first, then set aside and stir in at the end. For shrimp, sauté for 2-3 minutes per side until pink, then add before serving.
Q: What can I serve with this rice?
It's a complete meal on its own, but grilled chicken, roasted vegetables, or a simple green salad all pair beautifully.
Q: Can I make this in advance?
Yes, it reheats well. Just add a splash of water or broth when reheating to restore creaminess.
I hope this creamy rice brings a little sunshine to your lunch table. Give it a try this week, and don't forget to share your own twists in the comments below!
Creamy Sun-Dried Tomato Rice with Spinach
This one-pan creamy sun-dried tomato rice with spinach is a quick, comforting lunch that's ready in 30 minutes and packed with flavor.
🧂 Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice, rinsed
- 1/2 cup (80g) sun-dried tomatoes, chopped (oil-packed, drained)
- 2 cups (480ml) vegetable or chicken broth
- 1/2 cup (120ml) heavy cream
- 2 cups (60g) fresh spinach
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
📋 Instructions
- 1Sauté Aromatics — Heat olive oil in a large skillet over medium heat (350°F/175°C). Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- 2Toast the Rice — Stir in the rice and sun-dried tomatoes. Cook for 2-3 minutes, stirring constantly, until the rice is slightly translucent and smells nutty.
- 3Add Broth — Pour in the broth and bring to a boil. Reduce heat to low (200°F/95°C), cover, and simmer for 15-18 minutes, or until the rice is tender and has absorbed most of the liquid.
- 4Stir in Cream — Remove the lid and stir in the heavy cream. Cook uncovered for 2-3 minutes, until the sauce thickens slightly and the edges are bubbling.
- 5Wilt the Spinach — Add the spinach and stir until wilted, about 1-2 minutes. The spinach should be bright green and just soft.
- 6Finish with Cheese — Turn off the heat. Stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
- 7Rest and Serve — Let the rice sit for 5 minutes, then fluff with a fork. Serve warm, garnished with extra Parmesan if desired.
Maya writes about sustainable living and zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that actually stick, tested in her own chaotic kitchen.
