Spinach Rice

Here’s another extremely versatile vegetarian recipe that allows you to swap ingredients easily and still end up with a crowd pleasing and filling meal.

Wikipedia ~ Spinach (in Public Domain)

Spinach Rice

1 onion, chopped
1 green or red pepper, seeded and diced
1 Tbsp. olive oil
1 tsp. minced garlic
1 10 oz. pkg. frozen spinach, thawed and drained
2 cups cooked brown rice

Sauté onions and peppers in olive oil until onion becomes translucent.  Add garlic and cook for a minute more.  Add spinach and brown rice to the mix.

Add salt, pepper, and grated parmesan cheese to taste.

Pour into a casserole dish and heat at 350 degrees for 20-25 minutes until hot and bubbly.

Variations:

1.  Substitute 4 oz. grated cheddar, jalapeno, or Monterey jack cheese for the parmesan.

2.  Add 1 large tomato, diced, or a can of diced tomatoes (with or without jalapenos) to the mix.

3.  Substitute broccoli, or sautéed greens (kale, collards, swiss chard, beet)  for the spinach.

4.  Substitute pasta, barley, couscous, quinoi, or other grain for the brown rice.

5.  Add a 15-oz. can of beans (kidney, pinto, cannelini), drained and rinsed.

6.  Add more vegetables to the mix with the onions and peppers:  chopped celery, diced carrot, corn, zucchini.

7.  Experiment with the seasonings:  1 Tbsp. chili powder, 1 tsp. cumin, 1 tsp. oregano, or 1/2 tsp. crushed red pepper flakes.

Wonderful paired with salad, sliced fruit, bread or cornbread.  Enjoy!