Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 10-ounce package frozen chopped spinach
- 1 1/2 cups uncooked rice
- 1/3 cup minced onion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lime juice
- 1/2 teaspoon ground black pepper
- vegetable cooking spray
- =
Directions
Drain spinach in fine-meshed sieve, pressing out liquid into 4-cup glass measure to reserve. Set spinach aside.
Add water to spinach liquid to measure 3 cups. Place liquid and rice in heavy 2-quart saucepan. Bring to a boil over high heat; stir. Cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
Cook onion and garlic in oil in large skillet over medium-high heat 3 to 4 minutes or until onion is tender. Stir in spinach; cook 1 minute or until hot. Add spinach mixture, cheese, lime juice, and pepper to hot rice; stir well. Press rice mixture into 5- to 6-cup ring mold coated with cooking spray. Cover with plate and let stand 5 minutes. Unmold onto serving plate. Serve immediately.