- 1 cup long grain rice
- 1 chicken or vegetable bouillon cube
- 2 cups water
- 4 tablespoons olive oil
- 2 cloves garlic, crushed
- 10 oz frozen spinach, thawed
Heat 2 tablespoons olive oil in sauce pan. Fry rice for one minute. Add boullion and water and bring to boil. Cover and let cook on low for 15 minutes or until all water is evaporated. Keep covered.
Meanwhile, in a separate pan, heat the rest of the olive oil, cook garlic until light brown and add spinach and salt, stir well for 4 minutes. Add spinach to rice and mix with a fork.