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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A good recipe. Only 2 points per serving. Ingredients:
1 cup water |
1 medium onion, finely chopped |
2 cloves garlic, minced |
1 teaspoon dried oregano, crushed |
1 teaspoon chicken bouillon granule |
1/2 teaspoon lemons, rind of, finely shredded or 1 tablespoon lemon juice |
1/8 teaspoon pepper |
1/2 cup long-grain rice |
5 ounces frozen spinach, thawed and drained |
lemon, rind of (optional) |
Directions:
1. In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper.
2. Bring to boiling.
3. Stir in rice; reduce heat.
4. Cover and simmer for 10 minutes.
5. Stir in spinach.
6. Cover and cook for 5 to 10 minutes more or till rice is tender and liquid is absorbed.
7. Stir lightly with a fork before serving.
8. Garnish with lemon peel strips, if desired.
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