- 3/4 cup chopped onion
- 2 tablespoons canola oil
- 1 cup uncooked long grain rice
- 2-1/4 cups water
- 1 package (10 ounces) frozen chopped spinach, thawed
- 2 medium tomatoes, diced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, saute onion in oil until tender. Add 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 spinach, tomatoes, salt and pepper; heat through. Yield: 6 servings.
Originally published as Spinach Combo in Quick Cooking July/August 2003, p63
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