Spinach Lemon Rice

Serve with grill salmon and pineapple salsa

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  cup  jasmine rice
• 2  cups  vegetable stock or 2  cups  chicken stock
• 2  teaspoons olive oil
• 1  lemon, zest of
• 1  lemon, juice of
• 5  ounces  Baby Spinach, shredded

Directions

1. Rinse and drain rice in cold water.
2. Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
3. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
4. Uncover place shredded spinach on top of rice without stirring.
5. Cover again and cook for another 5 minutes.
6. Turn off heat, add lemon juice and let stand covered 10 minutes.
7. Fluff with a fork and serve.