One-Pot Greek Lemon Rice with Chickpeas and Spinach
A bright and hearty one-pot meal combining fluffy lemon-infused rice, tender chickpeas, and fresh spinach for a nutritious dinner. This greek-inspired rice & grains (vegetarian, gluten free) ready in about 35 minutes pairs rinsed long grain white rice, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups, rinsed long grain white rice
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 can (15 oz), drained and rinsed chickpeas
- 3 cups vegetable broth
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 4 cups, roughly chopped fresh spinach
- 1 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves and cook for 30 seconds until aromatic.
- Step 3: Add 1 1/2 cups rinsed long grain white rice to the pot, stirring to coat the grains with oil and onion mixture for 2 minutes.
- Step 4: Pour in 3 cups vegetable broth, 1 can (15 oz) drained and rinsed chickpeas, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
- Step 6: Remove from heat and gently fold in 4 cups roughly chopped fresh spinach, 3 tbsp lemon juice, and 1 tsp lemon zest. Cover and let sit for 5 minutes to wilt the spinach.
- Step 7: Fluff the rice with a fork and serve warm, enjoying the bright lemon flavor and hearty chickpeas.
Frequently asked questions
How long does One-Pot Greek Lemon Rice with Chickpeas and Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Greek Lemon Rice with Chickpeas and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed long grain white rice from drying out.
Can I substitute ingredients in One-Pot Greek Lemon Rice with Chickpeas and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Greek Lemon Rice with Chickpeas and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Greek Lemon Rice with Chickpeas and Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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