Rice With Spinach Sweet Peppers & Parmesan

Rose Mary Mogan


I made this easy quick side dish to compliment my Beef Wellington Special Dinner for my husband on Valentine's Day.

We love Spinach in our house, & I couldn't think of a better way to use it other than with ORZO which I discovored I was out of, so I decided to use the Minute Maid Rice, which kept it simple & made it quickly.

It is quite tasty when you combine the hot vegetables with the hot rice & the SHREDDED PARMESAN. The flavor combination is awesome from the addition of an extra pat or 2 of butter.

It is great when you are making one or 2 things that are quite time consuming.

pinch tips: How to Shuck, Cook, and Cut Corn



4-6 depending on portion size


10 Min


15 Min


Stove Top


2 1/2 c
minute maid rice, cooked according to package directions
each mini sweet peppers, ( i used red, orange & yellow) chopped
1 large
onion, chopped
3 clove
garlic, minced
1 1/2 c
shredded parmesan cheese
2 Tbsp
olive oil
1 Tbsp
1 pkg
9 oz. fresh baby spinach
salt & pepper to taste

Directions Step-By-Step

Add olive oil and butter to a large skillet. Heat over medium high heat. Cook Rice according to package directions, then set aside till needed.
Chop and add sweet peppers, onions and minced garlic to skillet, then saute till transparent and tender.
Add fresh baby spinach, and stir until the leaves begin to wilt.
After spinach has wilted, add the cooked rice and shredded parmesan cheese, and stir to combine, then mix together till cheese begins to melt. Add an additional pat or two of butter if desired. Season with salt and pepper. Serve while still hot.
I served this on an oval platter, and stuffed a heart shaped cookie cutter with the rice then carefully removed the mold to reveal the shaped rice side dish item along with my Beef Wellington for 6 with Burgundy Sauce, and Broccoli.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy