Rice and Spinach Soup

• 1 stock cube (chicken/beef/vegetable)
• 1 small onion, whole
• 1 garlic clove, whole
• 1/2 tsp salt
• 1 knob of butter
• 75 grams rice (per person)
• 1 green chilli, whole (optional)
• 1 dash worcestershire sauce
• 1 dash olive oil, extra virgin

1. There really is no measurements for this recipe, only estimated amounts.
2. So use as little or as much as you want.
3. You can use either beef, vegetable or chicken stock cubes and you can chop the ingredients as you like, the above is how I normally do it.
4. I prefer leaving the parsley whole so it's easier to scoop it out.
5. The only ingredient that is pretty exact is the rice quantity per person but again use as much as you want.
6. With the water quantity use your own judgement, add extra depending on how much liquid you like in your soup.
7. You can wash the rice under running water if you prefer, however I prefer not too.
8. Add all the ingredients together in a medium pan.
9. Bring the rice to the boil.
10. Cook for 12-15 minutes for until rice is cooked.
11. Add more boiling water if preferred.
12. Stir occasionally.
13. Remove the parsley from the pot.
14. Check seasoning is alright.
15. Let it rest for 10 minutes.
16. And enjoy.

vegetable, onion, garlic, salt, knob of butter, rice, green chilli, worcestershire sauce, olive oil

Taken from cookpad.com/us/recipes/367266-rice-and-spinach-soup (may not work)