1 quart stewed tomatoes
1 package frozen spinach
1 cup uncooked rice
1/4 cup olive oil
2 cloves fresh garlic
Cook garlic in the olive oil a hot skillet until golden. Add the tomatoes and let it simmer for 30 minutes. Add the rice and the spinach. Cover tightly. Cook the mixture for 20 minutes or until the rice is done. If the sauce appears dry, feel free to add a little water or veggie broth. Season with salt and pepper. Serves 4.
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