Rice and spinach pot with feta

Ingredients for 4 servings:

• oil
• 1 onion(s)
• 2 cups rice
• 2 tsp broth, clear (instant)
• Garlic
• pepper
• 450 g spinach, chopped (frozen)
• 1 point feta cheese or sheep’s cheese

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion and sauté in the pan. Add the rice and sauté briefly until the oil has evaporated. Stir constantly, as the rice grains will burn quickly otherwise. Pour in twice the amount of water (4 coffee cups) and bring to a boil. Reduce the heat to low and season with the stock, garlic, and pepper. Simmer for about 20 minutes, until the rice has absorbed the water. Meanwhile, thaw the spinach in the pan and bring to a boil briefly. You can also use creamed spinach. When the rice and spinach are ready, combine them, stir in the finely diced feta or sheep’s cheese, and serve.