Greek Spinach and Rice
medium onion, finely chopped (1/2 cup)
cloves garlic, minced
teaspoon dried oregano, crushed
teaspoon instant chicken bouillon granules
teaspoon finely shredded lemon peel or 1 tablespoon lemon juice
cup long-grain rice
10 ounce package frozen chopped spinach, thawed and drained
Lemon peel strips (optional)
- 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.
- 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