Spinach and Rice

Prep Time: 5 min

Cook Time: 35 min

Total Time: 40 min

Servings: 4


  • 1/3 cup Filippo Berio Extra Virgin Olive Oil
  • 1 onion, chopped
  • 1 lb fresh spinach, drained and chopped
  • 1 1/2 cups water
  • 1/2 cup uncooked long-grain rice
  • 1 tbsp tomato paste
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp dried dill


    • 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