Ingredients
- 2 tbsp butter
- 1 onion, finely chopped
- 1 cup arborio or long-grain rice
- 19- oz can stewed tomatoes
- 2 cups vegetable broth
- 1 tbsp dried oregano leaves
- 1 tsp each garlic powder, salt and granulated sugar
- 4.5- oz log goat cheese, crumbled
- 5- oz pkg baby spinach, about 8 cups
Directions
- Preheat oven to 400F. Melt butter in a large, ovenproof saucepan over medium heat.
- Add onion and stir often until soft, 5 min. Stir in rice until coated, then tomatoes. Stir often until liquid is almost absorbed, 4 to 5 min. Then stir in broth, seasonings and sugar.
- Bring to a boil, stirring often. Tightly cover pan and bake in centre of oven until all liquid is absorbed, 30 to 40 min.
- Stir in cheese and half the spinach.
- Spoon into bowls and top with remaining spinach.
