Shortcut Risotto Verde

• 1 tablespoon margarine
• 1 cup long-grain rice, uncooked (or regular white)
• 14 cup chopped onion
• 14 cup chopped green onion
• 14 cup chopped celery
• 1 (10 ounce) can condensed chicken broth, plus
• 1 (10 ounce) soup can water
• 2 cups chopped fresh spinach (optional)

1. In a 2-quart saucepan over medium-high heat, in hot margarine, cook rice, celery, and onions 5 minutes or until rice is browned and onions are tender, stirring constantly.
2. Slowly stir in broth and water and spinach, if using.
3. Heat to boiling.
4. Reduce heat to low, cover, and cook 20 minutes or until rice is tender and liquid is absorbed.
5. Remove from heat and serve.
6. Garnish with lemon peel curls, if desired.

margarine, longgrain rice, onion, green onion, celery, condensed chicken broth, water, fresh spinach

Taken from www.food.com/recipe/shortcut-risotto-verde-179360 (may not work)