Spinach Pilaf

I love spinach and rice together,if you do I think you'll like this recipe. Adapted from Great Food Without Fuss.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 4  tablespoons unsalted butter
• 3  bunches spinach, washed and stems trimmed or 2 (10 ounce) bags  spinach leaves
• 2  teaspoons salt
• 1  large onion, diced
• 1  tablespoon ground cumin
• 1  teaspoon ground cardamom
• 1  teaspoon ground coriander
• 1  teaspoon ground turmeric
• 2  cups cooked rice, preferably basmati
• 2  tomatoes, seeded and diced

Directions

1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.
2. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.