Go Back
The Creamy Lemon Garlic Rice Bowl is more than just a meal; it's a culinary experience that combines comfort with nutrition, making it a beloved favorite among food enthusiasts. This dish exemplifies the art of balancing flavors, where the creamy texture harmonizes beautifully with the zesty brightness of fresh lemon and the robust depth of garlic. It's not just a recipe; it's an invitation to savor the delightful interplay of ingredients that come together in each spoonful.

Creamy Lemon Garlic Rice Bowl

Explore the delightful Creamy Lemon Garlic Rice Bowl, a perfect blend of comfort and nutrition. This dish features a creamy texture enhanced by the fresh brightness of lemon and rich depth of garlic. Versatile enough for weeknight dinners or special occasions, it can be customized to fit any dietary preference with simple ingredient swaps. Enjoy the harmony of flavors and vibrant colors that make this bowl a favorite among food lovers. Easy to prepare and delicious, it’s a must-try for your home cooking repertoire.
Print Recipe Pin Recipe

Ingredients
  

1 cup jasmine or basmati rice

2 cups vegetable broth (or water)

1 tablespoon olive oil

4 cloves garlic, minced

1 medium onion, chopped

1 cup baby spinach, packed

1 cup cherry tomatoes, halved

Zest and juice of 1 lemon

½ cup heavy cream or coconut cream

¼ cup grated Parmesan cheese (optional)

Salt and freshly ground black pepper to taste

Fresh parsley or basil, chopped, for garnish

Instructions
 

Cook the Rice: Begin by rinsing the jasmine or basmati rice under cold running water until the water is clear, which helps remove excess starch. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to low. Cover the saucepan with a lid and let it simmer gently for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff the rice with a fork and set it aside.

    Sauté Aromatics: In a large skillet, warm the olive oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it becomes translucent and slightly golden. Next, add the minced garlic and cook for an additional 1-2 minutes, stirring frequently, until the garlic becomes fragrant but not browned.

      Add Vegetables: Toss in the baby spinach and halved cherry tomatoes into the skillet. Sauté the mixture for about 2-3 minutes, or until the spinach wilts down and the tomatoes begin to soften, releasing their juices.

        Make the Creamy Sauce: Reduce the heat to low and carefully pour the heavy cream (or coconut cream) into the skillet. Stir in the lemon zest and juice for a bright flavor. If you're using Parmesan cheese, add it at this point as well. Season your sauce with salt and freshly ground black pepper to taste. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly and ingredients are well infused.

          Combine Rice and Sauce: Gently fold the cooked rice into the creamy lemon garlic sauce mixture, ensuring that all the rice is evenly coated. Allow it to cook on low heat for an additional 2-3 minutes so the flavors can meld together beautifully.

            Serve: Using a serving spoon, dish the creamy lemon garlic rice into individual bowls. Garnish each bowl with a sprinkle of freshly chopped parsley or basil for a burst of color and freshness. Serve warm and savor the delightful and vibrant flavors!

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings