Greek Spinach and Rice
Recipe from Better Homes and Gardens
Spinach, lemon, and oregano transform rice into a perky side dish with Mediterranean-style flair.
Total Time: 25 mins
see savings1 cupwater
see savings1medium onion, finely chopped (1/2 cup)
see savings2cloves garlic, minced
see savings1 teaspoondried oregano, crushed
see savings1 teaspooninstant chicken bouillon granules
see savings1/2 teaspoonfinely shredded lemon peel or 1 tablespoon lemon juice
see savings1/8 teaspoonpepper
see savings1/2 cuplong-grain rice
see savings1/2 10 ounce packagefrozen chopped spinach, thawed and drained
see savingsLemon peel strips (optional)
In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 10 minutes.
Stir in spinach. Cover and cook for 5 to 10 minutes more or until rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired. Makes 4 side-dish servings.
Per Serving: cal. (kcal) 113, carb. (g) 24, fiber (g) 2, pro. (g) 3, vit. A (RE) 567, vit. C (mg) 11, sodium (mg) 251, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet