Greek Spinach and Rice

Spinach, lemon, and oregano transform rice into a perky side dish with Mediterranean-style flair.



by 2  people


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Servings: 4
Total Time: 25 mins
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Ingredients
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    1   cup 
    water
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    1   
    medium onion, finely chopped (1/2 cup)
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    2   
    cloves garlic, minced
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    1   teaspoon 
    dried oregano, crushed
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    1   teaspoon 
    instant chicken bouillon granules
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    1/2  teaspoon 
    finely shredded lemon peel or 1 tablespoon lemon juice
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    1/8  teaspoon 
    pepper
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    1/2  cup 
    long-grain rice
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    1/2 10  ounce package 
    frozen chopped spinach, thawed and drained
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    Lemon peel strips (optional)

Directions
1.
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.
2.
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.
Nutrition information
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
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