Creamy Spinach Rice in a red pot.

Easy One-Pot Creamy Spinach Rice

Looking for a simple recipe to feed a crowd that comes together in just 30 minutes? Look no further than our Creamy Spinach Rice!

This one-pot wonder stars U.S.-grown medium grain rice and comes to us from our friend Cara of Street Smart Nutrition.

  • Serving Size
    1 bowl
  • Prep Time
    5 min
  • Cook Time
    25 min
  • Total Time
    30 min


  • 1 medium yellow onion diced
  • 2 tablespoons butter
  • 2 cups medium-grain white rice
  • 4 cups low sodium stock vegetable or chicken stock recommended
  • 1 cup heavy cream half pint
  • 1 package Boursin cheese 5.2 oz
  • 8-10 oz fresh spinach roughly chopped
  • ¼ teaspoon MSG
  • ¼ teaspoon black pepper
  • 1 cup parmesan cheese


  • Begin by heating a heavy-bottom pot such as a Dutch oven over medium-high heat. Add the butter and diced onion and sauté until translucent and fragrant, about 5 minutes.
  • Add the uncooked U.S.-grown medium grain rice and lightly toast. Then add 3 cups of the low-sodium stock, reserving 1 cup. Add the heavy cream and Boursin cheese, stirring to fully combine. Bring to a low simmer and reduce the heat to avoid scorching.
  • Simmer, uncovered, for 10 minutes or until the rice thickens, stirring occasionally. 
  • After 10 minutes, add the MSG and black pepper, then add the roughly chopped spinach and remaining cup of stock. Carefully stir or fold in to combine, then cover and continue cooking 5 to 7 more minutes.
  • Once the rice is fully cooked and all liquid is absorbed, stir in ¾ cup of the parmesan cheese. Stir to combine, then sprinkle the remaining ¼ cup over the top. Remove from heat, allow to cool slightly, and serve hot.