Spinach Rice -- Spanakorizo |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/2 cup olive oil |
2 medium onions, chopped |
1/2 teaspoon chili pepper |
1 1/2 cups long grain rice |
2 1/2-3 cups chicken stock |
2 (9 ounce) packages baby spinach |
salt |
1/2 cup chopped fresh dill |
1 cup yogurt |
Directions:
1. In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
2. In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
3. Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
4. Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.
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