Spanahorizo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Olive oil |
| 1 | bunch | Parsley; chopped fine |
| 1 | large | Yellow onion; chopped fine |
| 1 | tablespoon | Garlic, finely choppped Water |
| 2 | tablespoons | Tomato paste |
| 1 | cup | Tomatoes, chopped Salt Pepper |
| 2 | bunches | Spinach; stems removed, chopped |
| 1 | cup | White rice, uncooked |
Directions
In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent.
Add the water and bring it to a boil.
Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined.
Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done.
Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking