Rice pan with spinach

Ingredients for 1 servings:

• ½ cup rice (or rice mix)
• 1 onion(s)
• 100 ml vegetable stock
• 125 g leaf spinach, possibly frozen
• 1 tomato(s)
• 3 mushrooms
• 2 tbsp cream cheese (plain or herb)
• 1 tbsp oil
• nutmeg
• salt and pepper
• possibly pine nuts or sunflower seeds

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian, with cream cheese

Finely chop the onion and fry in oil until translucent. Add the rice and sweat briefly, then deglaze with the vegetable stock and simmer over low heat until the rice is tender. Defrost the spinach (if frozen) and chop it slightly, season with salt, pepper and nutmeg. Clean and finely chop the mushrooms and fry them briefly in a pan. Remove and add to the spinach. Deseed the tomato, cut it into small cubes and add it too. Stir the cream cheese into the rice and let it melt. Add the spinach, mushrooms and tomato and heat briefly. Season with salt and pepper and serve sprinkled with toasted pine nuts or sunflower seeds, if desired.