Spinach and Rice

Ingredients

• 1 medium yellow onion, chopped small about 1 cup worth
• 1 T olive oil
• 2 cloves garlic minced
• 1½ cups uncooked white rice
• 1 whole hot chile pepper
• 4 cups vegetable broth
• 2 t fresh thyme
• ½ t kosher salt
• ¼ cup minced dill
• ½ t freshly cracked pepper
• 8 ounces fresh baby spinach roughly chopped, about 4 cups worth
• 1½-2 tablespoons fresh lemon juice about ½ small lemon
• 2 tablespoons freshly shredded Parmesan cheese OPTIONAL
• minced scallions (optional garnish)

Directions

In a large skillet over medium-high heat, warm the olive oil. Add the onions and cook for 3-4 minutes, until translucent. Add the garlic, chile pepper, and rice. Cook while stirring constantly for 2 minutes, until the rice has browned.

Add the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir occasionally to prevent burning.

Stir in salt, pepper, and chopped spinach. Cover for 2-3 minutes allowing the spinach to wilt. Remove from heat and stir in lemon juice. Sprinkle with Parmesan cheese, if desired. Cover for 2 minutes to allow the cheese to melt, then serve.

Stir in dill and garnish with minced scallions before serving,

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