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Cooking Recipes
Princeton's Club

Rice with Spinach and Feta Cheese


3 Tbsp olive oil
1 large onion, chopped finely
2 large garlic cloves, minced
1-1/4 cups uncooked long-grain rice
2 cups chicken broth
1/4 cup dry white wine
1-1/2 (10-ounce) packages fresh baby spinach leaves
(Remove any large stems), very coarsely chopped
2 medium tomatoes, seeded and chopped
1 cup crumbled feta cheese (or bleu cheese)
Salt and fresh-ground black pepper, to taste


In a non-reactive large heavy saucepan, heat the oil over medium heat. Add the onions and garlic and cook, stirring, about 5 minutes or until soft. Add the rice and stir about 2 minutes or until the rice is translucent. Carefully add the chicken broth and wine. Stir to mix well and bring to a boil. Reduce the heat to low, cover and cook about 15 minutes or until the rice is almost tender. Stir in the spinach, cover and cook another 8 minutes, or until all the liquid has been absorbed. Mix in the tomatoes and cheese and season with salt and pepper. Serve immediately.

Yield: 6 servings

Per serving: 331 calories, 36 percent calories from fat, 11 grams protein, 42 grams carbohydrates, 3 grams total fiber, 13 grams total fat, 22 mg cholesterol, 600 mg sodium.

Recipe from: Bon Appetit