- 1 pkg chopped spinach, thawed, squeeze dry
- 1 carrot, shedded
- 1 small onion, chopped
- 1 tbsp butter
- 3/4 cup long grain rice
- 14 oz chicken broth
- In a large saucepan, cook carrot and onion in butter.
- Add rice and cook until rice turns golden.
- Add broth and heat to boiling.
- Reduce heat to low.
- Cover and simmer 20 mins until rice is tender and liquid is absorbed.
- Add spinach.
- Allow to stand 5 min to heat through.
Thanks to Pam Alloway for the recipe!