Ingredients25 m servings 244 cals
- Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in rice; cook until rice is hot and grains are separate, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.
- Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 244 calories; 12.9 g fat; 26.2 g carbohydrates; 9.3 g protein; 12 mg cholesterol; 477 mg sodium. Full nutrition
ReviewsRead all reviews 19
Just made it and its great. I cooked the rice in the rice cooker with chicken broth.
Made this for Recipe Group...DELICIOUS! I used brown rice to make it a bit healthier. Great flavor! I did add a bit of salt per our tastes, and sprinkled the feta on top of each portion b/c my l...
I used red Quinoa instead of rice. I used 3 cups of cooked Quinoa. I skipped the feta because I added to much salt. And I also added a few sun dried tomatoes. This was fabulous!!! I am addi...
This has become a weekly staple in my house. My family loves it. I do add a half a lemon to add a little tang.
Recipe Group 01/24/ 2015: This was a lovely, healthy, all-in-one side dish I served with baked salmon. The leftovers should make a nice light lunch, as well. I followed the recipe as written ex...
This was a big hit. Thank you!! Followed the recipe exactly and wouldn't change a thing the next time I make it.