Greek Spinach and Rice

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

Makes:
4 servings
Start to Finish:
25 mins
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Greek Spinach and Rice

Ingredients
1
cup water
1
medium onion, finely chopped (1/2 cup)
2
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
10 ounce package frozen chopped spinach, thawed and drained
 
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 Facts

(Greek Spinach and Rice)
    Per serving:
  • 113 kcal cal.,
  • 251 mg sodium,
  • 24 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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