Spinach and Mushroom Rice
  • 2 TBSP olive oil
  • 1 sweet onion diced (Vidalia)
  • 2 cups sliced fresh mushrooms
  • 1-cup long grain rice
  • 1 14.5 oz can chicken broth
  • ¼ to 1 cup water
  • 1 package baby spinach dash red pepper
  • salt and pepper to taste
  1. Heat the olive oil in skillet. Add the onion and mushrooms and cook until the onion is soft. While the onion is cooking rinse the rice with water and drain. Add the rice to the skillet and cook for an additional 2 minutes stirring often. Add the chicken broth, ¼ cup of water and a dash of red pepper. Cover and reduce heat to a simmer. Cook approximately 10 to 15 minutes stirring occasionally until all the liquid is absorbed and rice is cooked (it may be necessary to add additional water). Add the baby spinach, cover and cook until the spinach wilts. Remove from heat, mix well and season to taste.