1 cup water

1 medium onion, finely chopped (1/2 cup)

2 cloves garlic, minced

1 teaspoon dried oregano, crushed

1 teaspoon instant chicken bouillon granules

1/2 teaspoon finely shredded lemon peel or 1 tablespoon lemon juice

1/8 teaspoon pepper

1/2 cup long-grain rice

1/2 of a 10-ounce package frozen chopped spinach, thawed and drained

Lemon peel strips (optional)


Step 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.

Step 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.