1 C chopped onion

1 t olive oil

1 ½ C uncooked white rice

2 C chicken broth

2 C water

10 oz fresh spinach, torn

½ t salt

1/8 t pepper

¼ C shredded Parmesan

In a large saucepan with lid, saute onion in oil until tender.  Add rice, cook and stir for 2 minutes.  Add broth and water, bring to a boil, cover and simmer for 15 min.  Stir in spinach, salt and pepper and stir until spinach is wilted.  Pour into a greased baking dish, sprinkle with Parmesan, cover with foil, and bake at 375 for 30 min.  Should serve 8-10.

Recipe brought to you by the Latigo Ranch kitchen.