Recipe by Leah Itsines

Spanakorizo (Greek Spinach Rice) with Beans

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

Cannellini beans are a high-protein option for this dish, but you could also use shredded chicken, meatballs or chickpeas. It’s also lovely topped with a little crumbled feta cheese.


Spanakorizo (Greek Spinach Rice) with Beans

  • 2 tablespoons Tuscanini Olive Oil

  • 1 brown onion, finely diced

  • 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

  • 1 small chilli, finely diced

  • 500 grams (1 pound 2 ounces) baby spinach

  • 1/4 cup (60 grams) Tuscanini Tomato Paste (concentrated purée)

  • 2/3 cup (135 grams) long-grain rice, rinsed

  • 2 and 1/2 cups (625 millilitres) chicken stock [or parve chicken soup mix mixed with 2 and 1/2 cups water]

  • 400-gram (14-ounce) tin cannellini beans, rinsed and drained


Prepare the Spanakorizo (Greek Spinach Rice) with Beans


Heat the olive oil in a deep saucepan over medium heat. Cook the onion, garlic and chilli for three to four minutes or until the onion is translucent.


Add the spinach and tomato paste and cook for two to three minutes or until the spinach has wilted.


Stir in the rice, stock and cannellini beans and season with salt and freshly ground black pepper. Cover and simmer for 15 minutes.


Serve immediately, sprinkled with freshly ground black pepper.


Recipe excerpted from Good Food Made Simple : Healthy recipes to eat well and feel incredible (Murdoch Books, 2022). Purchase on Amazon.

Spanakorizo (Greek Spinach Rice) with Beans

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shiphra davis
shiphra davis
7 months ago