Got leftover rice? Janet D’s Coconut Spinach Rice is a great way to use that leftover rice, and it’s so good, it’s worth cooking extra just to use in this dish. Cooks in a hurry will be glad to know that there are only three ingredients, and it can be mixed and ready for the oven in less than 5 minutes. If there’s a bag of fresh spinach, it just needs to be rough-chopped, although it can be put in just as it comes from the bag if there isn’t time. The only other ingredient is a can of coconut milk which gives the rice an exotic flavor. This is a great side dish for grilled meats, poultry, or fish, since it’s moist, but it also goes with stir-fries or other Asian dishes with a sauce.
Phoenix resident, Janet DeLiberto, an innovative and fabulous cook who is also busy, makes this often since her family loves it and it goes with so many dishes; she graciously shared this recipe so that BellaOnline readers can also enjoy it. The official Hancock tasters were unanimous in awarding 5 stars, and none guessed how easy it is to put together.
12 Servings
4 cups cooked rice
1 14 oz. can coconut milk
1 10 oz. package fresh spinach, coarsely chopped
- Preheat oven to 350°.
- Spray a 9 x 13" shallow casserole dish with non-stick spray.
- Mix all ingredients well and spread evenly in the prepared casserole dish.
- Cover tightly with foil and bake until hot, 30-40 minutes.
Amount Per Serving
Calories 163 Calories from Fat 66
Percent Total Calories From: Fat 40% Protein 7% Carb. 53%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 6 g
Cholesterol 0 mg
Sodium 23 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g
Vitamin A 32% Vitamin C 12% Calcium 0% Iron 15%
