Creamy Sun-Dried Tomato and Spinach Rice Skillet

Creamy Sun-Dried Tomato and Spinach Rice Skillet

Warm summer days are nearly here! Try this new Creamy Sun-dried Tomato and Spinach Rice Skillet meal, ready in just 30 minutes! Sun-dried tomatoes pack tons of flavor while coconut milk adds more creaminess to this delicious rice dish. Stir in some chickpeas or butter beans for added protein.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend @dietitiandebbie in partnership with USA Rice.

  • Servings
    4
  • Prep Time
    5 mins
  • Cook Time
    30 mins
  • Total Time
    35 mins

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1/2 cup chopped sun-dried tomatoes
  • 1 1/2 cups uncooked U.S.-grown jasmine rice
  • 2/3 cup white wine
  • 2-3 cups vegetable broth
  • 3/4 cup coconut milk
  • 2 cups fresh baby spinach
  • 1/4 cup vegan parmesan
  • 2-3 Tbsp fresh chopped basil
 

Directions

  1. Add olive oil to a large skillet over medium-high heat. Add the onion and saute until translucent, about 2-3 minutes. Stir in the garlic, Italian seasoning, and sun-dried tomatoes and cook for another 1-2 minutes.
  2. Add the rice and white wine. Simmer until the white wine has cooked off.
  3. Add the broth, ¾ cup at a time, allowing the rice to absorb the broth before adding the next ¾ cup. Then add the coconut milk and simmer until the rice is cooked through.
  4. Add the spinach and stir until wilted.
  5. Turn off the heat and stir in the vegan parmesan and basil.