Quick Sautéed Garlic Spinach and Cherry Tomato Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A simple, nutritious rice bowl combining fragrant garlic sautéed spinach and sweet cherry tomatoes over fluffy steamed rice. This asian-inspired rice & grains (vegetarian, gluten free) ready in about 25 minutes pairs uncooked jasmine rice, water, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 cup uncooked jasmine rice
• 1 1/4 cups water
• 2 tbsp extra virgin olive oil
• 4 cloves garlic cloves, thinly sliced
• 5 cups baby spinach leaves
• 1 cup cherry tomatoes, halved
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice and 1 1/4 cups water. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden, careful not to burn.
3. Step 3: Add 5 cups baby spinach leaves and 1 cup halved cherry tomatoes to the skillet. Toss and cook for 3-4 minutes until spinach wilts and tomatoes soften slightly. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/8 tsp red pepper flakes if using.
4. Step 4: Remove skillet from heat and drizzle 1 tbsp fresh lemon juice over the sautéed vegetables. Fluff rice with a fork and divide into bowls. Top each bowl with the garlic spinach and cherry tomato mixture, then serve warm.