Spanish Rice

• 2 Tbsp. olive oil
• 1/2 c. minced scallions
• 1 1/2 c. finely chopped spinach
• 1 1/2 tsp. salt
• Parmesan cheese for topping
• 1/4 tsp. pepper
• 4 Tbsp. butter/margarine
• 1/4 c. chopped fresh parsley
• 2 c. uncooked rice
• 3 1/2 c. hot chicken soup stock

1. Choose a 2-quart heavy saucepan with a tight fitting lid.
2. Heat pan; add oil and butter.
3. Add onions and parsley.
4. Cover and cook for 5 minutes.
5. Mix in rice and stir until translucent.
6. Add 2 cups of the hot chicken soup stock, salt and pepper.
7. Cover and cook over low heat, about 25 minutes.
8. Add remaining broth and spinach. Cover and cook another 10 minutes or until rice is tender and light.
9. Lightly mix in remaining butter with fork.
10. Garnish with Parmesan cheese.

olive oil, scallions, spinach, salt, parmesan cheese, pepper, butter, fresh parsley, rice, chicken soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945237 (may not work)