Steps

1. Step 1

   Dice the onion and chop the garlic. Rinse the rice in a fine-mesh strainer under cold running water until the water runs mostly clear, then drain well. Wash the spinach and roughly chop any large leaves. Finely grate the lemon's yellow zest, avoiding the bitter white layer, then cut the lemon into wedges. Crumble the feta.

   12 min

   • 1½ cups jasmine rice
   • 1 medium yellow onion
   • 5 cloves garlic
   • 5 oz baby spinach
   • 1 lemon
   • 6 oz feta cheese
2. Step 2

   Heat the olive oil in a wide, heavy pot with a tight-fitting lid over medium heat. Add the onion and ¼ tsp salt. Cook for 7 minutes, stirring occasionally, until soft and lightly golden at the edges.

   7 min

   • 1 medium yellow onion
   • 3 tbsp olive oil
   • ¼ tsp fine salt
3. Step 3

   Add the garlic and black pepper. Cook, stirring, for 1 minute until fragrant; don't let the garlic brown.

   1 min

   • 5 cloves garlic
   • ¼ tsp black pepper
4. Step 4

   Stir in the drained rice and cook for 1 minute, coating the grains in the garlicky oil.

   1 min

   • 1½ cups jasmine rice
5. Step 5

   Add the tomatoes and all their juices. Cook for 3 minutes, stirring and scraping any golden bits from the bottom of the pot.

   3 min

   • 1 can diced tomatoes (14.5 oz)
6. Step 6

   Add the water and remaining ½ tsp salt. Stir once and bring to a steady simmer over medium-high heat, about 2 minutes. Cover and immediately turn the heat down to low.

   2 min

   • ½ tsp fine salt
   • 1¾ cups water
7. Step 7

   Cook covered over low heat for 15 minutes without stirring or lifting the lid. The liquid should be mostly absorbed and the rice nearly tender.

   15 min, hands-off

8. Step 8

   Quickly scatter the frozen peas over the rice without stirring. Replace the lid and cook on low for 3 minutes. Check a grain of rice: if it is still crunchy and the pot looks dry, add 2 tbsp water and cook covered for another 2–3 minutes.

   3 min, hands-off

   • 1½ cups frozen peas
9. Step 9

   Turn off the heat. Add the spinach on top, pressing it gently into the pot, and immediately replace the lid. Let stand off the heat for 5 minutes so the rice finishes steaming and the spinach wilts.

   5 min, hands-off

   • 5 oz baby spinach
10. Step 10

    Gently fluff the rice with a fork and fold in the peas, spinach, lemon zest, 1 tbsp juice squeezed from the lemon wedges, and half the feta. Taste and add a little more salt, pepper or lemon juice if needed. Scatter the remaining feta on top and serve with the remaining lemon wedges.

    2 min

    • 1 lemon
    • 6 oz feta cheese

Where it’s from

Written by TableFare

Saved Oct 12, 2026