• In large, heavy-bottomed saucepan, heat olive oil over medium heat; sauté onion for about 5 minutes or until starting to brown. Stir in spinach; cover and simmer for 3 minutes.
• Stir in water, rice, tomato paste, pepper and dill. Reduce heat to low; cover and simmer for about 25 minutes or until rice is tender.

Tip: If fresh spinach is not available, substitute one pkg (10 oz) frozen chopped spinach, thawed and drained well.

Recipe provided by The Low Cholesterol Olive Oil Cookbook