About this recipe:As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).
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Method Prep:15min › Cook:30min › Ready in:45min
Squeeze the spinach dry and chop it finely. Chop the spring onions, including most of the green parts.
Heat the oil in a heavy-based saucepan. Stir-fry the garlic for 30 seconds, then add the spring onions and stir-fry for 1 minute. Add the spinach and dill and cook for a further 1 minute.
Add the rice to the pan and cook for a further 1 minute, then pour in 650 ml (1 pint 2 fl oz) of water, the lemon juice, and salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, or until the water has been absorbed. Serve warm.
Nutrition is calculated for one serving of black bean chilli, green rice, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all found on this website).