Ingredients

2 9 oz bags fresh spinach, chopped
1 small onion, chopped
2 TBSP olive oil
1/3 cup of water
1 1/2 cups of Uncle Ben’s converted rice
3 cups of water
salt and ground pepper
juice of 1 lemon (about 2 TBSP)
1 10 oz box frozen peas, thawed

Directions

In a stock pot, sauté the chopped onion in the oil over medium heat for 8 to10 minutes. Add spinach and 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 3 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice, peas and salt. Cook for another 5 minutes and remove from heat. Cover and let sit for 5 minutes until the flavors blend. Serve with wedges of lemon and freshly ground pepper.