Rice with Spinach and Feta Cheese Recipe

Feta cheese, tomatoes, onion, and spinach add color and flavor to rice cooked in chicken broth and wine.

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients:

• 3 Tablespoons olive oil
• 1 large onion, chopped finely
• 2 large garlic cloves, minced
• 1-1/4 cups uncooked long-grain rice
• 2 cups chicken broth
• 1/4 cup dry white wine
• 1-1/2 (10-ounce) packages fresh baby spinach leaves (remove any large stems), very coarsely chopped
• 2 medium tomatoes, seeded and chopped
• 1 cup crumbled feta cheese (or bleu cheese)
• Salt and fresh-ground black pepper, to taste

Preparation:

In a nonreactive large heavy saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, about 5 minutes or until soft. Add the rice and stir about 2 minutes or until the rice is translucent.

Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender.

Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and Feta cheese and season with salt and pepper. Serve immediately.

Yield: 6 servings

Per serving: 331 calories, 36 percent calories from fat, 11 grams protein, 42 grams carbohydrates, 3 grams total fiber, 13 grams total fat, 22 mg cholesterol, 600 mg sodium.

Recipe Source: Bon Appetit (John Wiley)
Reprinted with permission.