Publisher Photo
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

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  • 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
  1. 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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jenyoun User ID: 549265 44702
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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