Spinach Combo Recipe

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"My mother and I get recipe ideas from watching TV cooking shows and looking through magazines, then substitute ingredients we prefer," says Amy Brosman of Kansas City, Missouri. "That's how we created this tasty and colorful side dish," And at 30¢ a serving, it's a bargain, too.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup chopped onion
  • 2 tablespoons canola oil
  • 1 package (10 ounces) frozen chopped spinach, thawed
  • 1 cup uncooked long grain rice
  • 2-1/4 cups water
  • 2 medium tomatoes, diced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 182 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 435 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. In a large skillet, saute onion in oil until tender. Add the spinach, rice and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and water is absorbed. Stir in the tomatoes, salt and pepper; heat through. Yield: 6 servings.
Originally published as Spinach Combo in Quick Cooking July/August 2003, p63

Nutritional Facts

1 serving (1 cup) equals 182 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 435 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Spinach Combo

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Reviewed May. 8, 2012

"I love this side dish. I've been making it for years and everyone always remarks how good it is. I usually serve it with grilled salmon."

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