** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In 2-quart casserole, cook onion and olive oil on HIGH 3-4 minutes, until tender, stirring halfway through cooking.
2. Stir in rice, coating each grain. Stir stock and salt into rice.
3. Cook, covered, on HIGH 5-8 minutes, until boiling.
4. Stir. Cook, covered, on MEDIUM (50 % power) 13-15 minutes, until liquid is absorbed and rice is tender.
5. Drain spinach well, squeezing to remove all liquid.
6. Stir spinach, Parmesan, and pepper into rice.
7. Let stand, covered, 5 minutes. Remove seeds from tomato and cut into 1/2" chunks; stir into rice.
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Dietary Notes:
This recipe is low-cholesterol with 15.5mg per serving
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, MSG, Poultry, Rice, Cheese, Onion allergies.
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