Rice with Spinach

Servings: 5 • Size: almost 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 172.6 • Fat: 2.9 g • Carb: 32.3 g • Fiber: 1.8 g • Protein: 4.1 g

1 cup long grain rice
1 chicken or vegetable bullion
2 cups water
2 tsp butter
10 oz frozen spinach, thawed
2 cloves garlic
2 tsp olive oil
salt
fresh grated cheese (optional)

In a small heavy pot, melt butter. Add rice and saute about 1 minute. Add water and bullion and bring to a boil. When all liquid evaporates, reduce flame to low and cover. Cook about 15 minutes. Shut flame off and keep covered another 5 minutes to let the steam finish cooking the rice.

Meanwhile, in a saute pan, heat olive oil. Add garlic and saute until golden. Add spinach and salt, mixing well for about 4 minutes.

Toss rice with spinach and top with good grating cheese like Pecorino Romano.

Makes 4-1/2 cups.