Greek-Style Spinach and Rice

• 3 tablespoons olive oil, more if necessary
• 1 medium yellow onion, finely diced
• 2 large garlic cloves, minced
• 1 pound frozen loose cut-leaf spinach (or use chopped fresh spinach, in season)
• 2 1/4 cups water or vegetable stock, divided
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/2 cup uncooked jasmine rice
• 1/4 cup tomato sauce
• Kosher salt and coarsely ground black pepper to taste
• Lemon wedges to garnish

1. Place a large skillet with a lid over medium-high heat. Add olive oil to pan and bring to medium-high. Once the oil is hot, add the onions. Saute until tender, then add the garlic. Saute a minute or 2 longer, until onions are translucent and garlic is just tender. Add spinach to the pan (no need to thaw). Stir. Pour in 1/4 cup of water and cover. If spinach is frozen, continue to cook, stirring periodically for about 5 minutes, until it is thawed. If using fresh spinach, cook just till spinach is wilted.
2. Add remaining water or stock, dill and parsley, and rice; stir and bring to boil. Cover and reduce heat to low. Simmer, stirring occasionally, for about 25 minutes, until rice has absorbed most of the liquid and is tender. If necessary, add more water or stock to moisten during this stage.
3. Stir in tomato sauce and salt and pepper to taste. Let stand on low heat till heated through. Serve with lemon wedges to squeeze overtop.

Makes 4 generous main-dish or 8 side-dish servings.