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When it comes to quick and satisfying meals, few dishes can rival the Zesty Lemon Garlic Rice Bowl. This vibrant dish brings together a harmonious blend of fresh flavors and a creamy texture, making it a perfect option for busy weeknights when time is of the essence but you still want something delicious and nutritious. The bright notes of lemon paired with the aromatic punch of garlic create an enticing flavor profile that is both invigorating and comforting.

Creamy Lemon Garlic Rice Bowl

Discover the Zesty Lemon Garlic Rice Bowl, a quick and nutritious meal that blends fresh flavors and creamy textures. This vibrant dish features fragrant jasmine rice cooked in broth, sautéed garlic, and zesty lemon, topped with fresh spinach and tomatoes. Perfect for various dietary needs, including vegan options, it balances taste and health in every bite. Elevate your dining experience with this delightful recipe that’s easy to prepare and sure to impress!

Ingredients
  

1 cup jasmine rice

2 cups vegetable broth (or chicken broth)

2 tablespoons olive oil

4 cloves garlic, finely minced

1 teaspoon fresh lemon zest

1/4 cup freshly squeezed lemon juice

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (adjust according to spice preference)

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup cherry tomatoes, halved

1 cup fresh spinach leaves

Salt and pepper, to taste

2 tablespoons fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold running water until the water becomes clear, ensuring to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of vegetable or chicken broth. Bring the mixture to a lively boil. Once boiling, reduce the heat to low, cover the saucepan, and let simmer for approximately 15 minutes, or until the rice is tender and the liquid has been absorbed. After cooking, remove the saucepan from heat and allow it to sit, still covered, for an additional 5 minutes. Use a fork to fluff the rice before serving.

    Sauté Garlic: While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant. Take care to not let the garlic burn, as it will become bitter.

      Make the Creamy Sauce: Incorporate the lemon zest, lemon juice, dried oregano, and red pepper flakes into the skillet with the sautéed garlic. Stir to combine and allow the sauce to cook for another 2 minutes to fully develop the flavors. Gradually pour in the heavy cream (or coconut cream if using), mixing well as it comes to a gentle simmer. Taste the sauce and season with salt and pepper.

        Add Spinach and Tomatoes: Gently fold in the halved cherry tomatoes and fresh spinach into the skillet. Cook for about 3-4 minutes, stirring occasionally, until the spinach has wilted and the tomatoes are slightly softened.

          Combine with Rice: Carefully add the cooked jasmine rice to the creamy sauce mixture. Gently fold the rice into the sauce, ensuring it is well coated. Allow everything to heat together for an additional 2-3 minutes, stirring occasionally.

            Serve: To serve, spoon generous portions of the creamy lemon garlic rice mixture into bowls. For an added touch, sprinkle chopped fresh parsley on top and place lemon wedges on the side, perfect for an extra burst of citrus flavor.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                Presentation Tips: For an appealing presentation, consider using shallow bowls and layering the rice with a colorful assortment of tomatoes and spinach on top. Garnish generously with parsley and arrange the lemon wedges artfully for a bright, fresh look.