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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Greenville, Texas in 1994. Ingredients:
1 cup water |
1 medium white onion finely chopped |
2 cloves garlic minced |
1 teaspoon dried oregano crushed |
1 teaspoon instant chicken bouillon granules |
1/2 teaspoon finely shredded lemon peel |
1/8 teaspoon freshly ground black pepper |
1/2 cup long grain rice |
5 ounces frozen chopped spinach thawed and drained |
lemon peel strips for garnish |
Directions:
1. In medium saucepan combine water, onion, garlic, oregano, bouillon, lemon peel and pepper.
2. Bring to a boil then stir in rice and reduce heat then cover and simmer 10 minute.
3. Stir in spinach then cover and cook 10 minutes.
4. Stir lightly with a fork before serving garnished with lemon peel strips.
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