Asparagus And Basmati Rice

• 1/2 cups Uncooked Basmati Rice
• 1 teaspoon Olive Oil
• 1/4 cups Onion, Diced
• 3/4 cups Sweet Bell Pepper, Diced
• 1 clove Garlic, Minced
• 1/2 cups Chicken Broth Or Vegetable Broth
• 2 cups Asparagus, Cut Into 1/4" Pieces
• 1/4 teaspoons Ground Pepper
• 3/4 cups Cherry Tomatoes, Cut In Half
• 2 cups Spinach, Fresh

1. Cook rice according to directions on package. I used a half cup dry to 1 cup water. (My instructions said to add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, remove from heat and fluff with a fork-or according to your package). You'll want 1 1/2 cups of cooked rice.
2. In a skillet over medium heat, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly softened. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach. Cook and stir until spinach is wilted.
3. Stir in rice and serve.

basmati rice, olive oil, onion, sweet bell pepper, clove garlic, chicken broth, ground pepper, cherry tomatoes

Taken from tastykitchen.com/recipes/sidedishes/asparagus-and-basmati-rice/ (may not work)