Serves 4
1 cup water
1 medium onion -- finely chopped
2 cloves garlic -- minced
1 teaspoon dried oregano -- crushed
1 teaspoon chicken bouillon granules
1/2 teaspoon lemon peel -- finely shredded or 1 tablespoon lemon
juice
1/8 teaspoon pepper
1/2 cup basmati rice
5 ounces frozen spinach -- thawed and drained
lemon peel -- optional

In a medium saucepan combine water, onion, garlic, oregano, chicken bouillon granules, lemon peel or juice, and pepper. Bring to boiling.

Stir in rice; reduce heat. Cover and simmer for 10 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.