1 C. Chicken Stock
1 medium onion, finely chopped (1/2 C.)
2 cloves garlic, minced
1 tsp. dried oregano, crushed
1/2 tsp. finely shredded lemon peel or 1 T. lemon juice
1/8 tsp. pepper
1/2 C. long grain rice
1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
Lemon zest

In a medium saucepan combine stock, onion, garlic, oregano, lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 15 minutes. Stir in spinach. Cover and cook for 5 to 10 minutes more or till rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired.