Baby Spinach And Red Pepper Rice

• 1/2 cup finely chopped sweet onion
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup MAHATMA Extra Long Grain White Rice
• 2 3/4 cups low-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup (2 oz.) shredded Italian six-cheese blend
• 1/4 to 1/2 cup low-sodium chicken broth
• Salt and pepper to taste
• 1/2 cup jarred chopped roasted red bell peppers
• 3 cups firmly packed fresh baby spinach

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.
2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add up to 1/4 cup additional broth, 1 Tbsp. at a time, for desired consistency. Season with salt and pepper to taste.
3. Stir in red peppers and spinach, and microwave at HIGH 1 minute or until spinach is wilted.
4. Note: We tested with a 1,100-watt microwave oven and a 1 1/2-liter glass bowl. We found that press-and-seal plastic wrap will not work in this application.

sweet onion, butter, olive oil, garlic, chicken broth, white wine, italian sixcheese, chicken broth, salt, red bell peppers, baby spinach

Taken from www.myrecipes.com/recipe/baby-spinach-red-pepper-rice (may not work)