Creamy Sundried Tomato And Spinach Rice Bowl Recipe

About this recipe

This Creamy Sundried Tomato and Spinach Rice Bowl is an indulgent yet healthy Italian-inspired dinner that’s perfect for busy evenings. Fluffy long-grain rice is paired with the rich umami flavor of sundried tomatoes, the sweetness of cherry tomatoes, and the vibrant goodness of fresh spinach. All these ingredients are enveloped in a luscious, dairy-free coconut milk sauce seasoned with a blend of Italian spices. To finish, a sprinkle of vegan Parmesan-style cheese adds a delightful savory kick. This high-protein dish provides 16g of protein per serving, along with 71g of energy-boosting carbohydrates and a healthy dose of fiber. It’s a comforting, satisfying meal that’s ready in just 35 minutes. Serve it for a cozy dinner or as a quick meal prep option for the week — either way, it’s sure to become a favorite!

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 500G Tropical Sun Basmati Rice 500g
• 100G Heera Black Pepper Powder 100g
• - Jalpur Rice Flour
• 80 g Mozzarisella Granri Plant Based Grated Parmesan Style 80G
• - Schwartz Italian Seasoning
• 190G Sundried Tomatoes In Oil, 190G
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Onion Large 1 Each
• 1 Garlic Bulb - 1 Each
• 50G Natoora Fresh Italian Flat Leaf Parsley
• 165 Ml Tropical Sun Coconut Milk Mini
• 200 g Natoora Sicilian Cherry Vine Ripened Tomatoes 200 G
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse 150 g rice thoroughly under cold water until the water runs clear.
2. 2. Put the rice in a pot with 300 ml of water and a pinch of salt, bring to the boil, then cover and simmer on low for about 12 minutes until tender. Leave covered for 5 minutes.
3. 3. While the rice cooks, finely chop the garlic and the onion, slice the sundried tomatoes and halve the cherry tomatoes.
4. 4. Heat 2 tablespoons olive oil in a large skillet over medium heat, then sauté the garlic and onion until fragrant and softened, about 3 minutes.
5. 5. Add the sundried tomatoes and cherry tomatoes to the skillet and cook for 3-4 minutes until they release their flavors.
6. 6. Stir in the spinach and let it wilt completely, which should take about 2 minutes.
7. 7. Pour in the coconut milk and sprinkle in 1 teaspoon Italian seasoning, stirring to combine evenly.
8. 8. Whisk 1 tablespoon rice flour with 2 tablespoons water to create a slurry, then add it to the skillet to thicken the sauce.
9. 9. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then simmer for 3-4 minutes until the sauce is creamy.
10. 10. Fold the cooked rice into the skillet and mix well to coat evenly with the sauce.
11. 11. Sprinkle 20 g of the plant-based grated Parmesan-style topping over the rice and stir until melted and incorporated.
12. 12. Garnish the dish with freshly chopped parsley before serving.

How to make Creamy Sundried Tomato And Spinach Rice Bowl

1. Cook the rice. Rinse the rice under cold water until the water runs clear, then boil it in a pot with 240 ml of water and a pinch of salt until tender, about 12 minutes.
2. Soften the aromatics. Meanwhile, finely chop the garlic and shallots and slice the sundried and cherry tomatoes. Sauté the garlic and shallots in olive oil in a large frying pan over medium heat for about 2 minutes until softened.
3. Cook the tomatoes and spinach. Add the sundried and cherry tomatoes and cook for 3-4 minutes until they release their flavours, then stir in the spinach and let it wilt completely, about 2 minutes.
4. Make the creamy sauce. Pour in the coconut milk with the dried herb seasoning, then stir in a slurry of rice flour and a little water to thicken. Season with salt and black pepper and simmer for 3-4 minutes until creamy.
5. Fold in the rice and finish. Fold the cooked rice into the sauce until evenly coated, then sprinkle over the plant-based grated parmesan-style cheese and stir until melted. Garnish with freshly chopped parsley before serving.

Frequently asked questions

How long does Creamy Sundried Tomato and Spinach Rice Bowl take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. The sauce comes together in the skillet while the rice boils, so both finish at roughly the same time.

How do I get the sauce thick and creamy without lumps?

Whisk the rice flour with a little cold water into a smooth slurry before adding it to the coconut milk, then let it simmer briefly. Adding the flour dry makes lumps, while the slurry thickens the sauce evenly.

Can I use a different rice for a sundried tomato rice bowl?

Yes, white basmati or long grain rice both work and cook a little faster than wholegrain basmati. Keep the rice slightly firm, as it is folded into the sauce at the end and softens further.

Is Creamy Sundried Tomato and Spinach Rice Bowl vegetarian?

Yes, it is vegetarian. The creaminess comes from coconut milk thickened with rice flour, with spinach, sundried and cherry tomatoes, garlic and a grated parmesan-style topping.

How do I store and reheat leftover creamy tomato rice?

Cool the leftovers quickly and keep them covered in the fridge for up to two days. Reheat in a pan with a splash of water or coconut milk, stirring until piping hot, as the rice soaks up sauce as it sits.