Rice with Spinach and Sun-Dried Tomatoes

Start by preparing the ingredients. Mince the onion and garlic. Wash and cut the spinach into strips. Cut the sun-dried tomatoes into strips or pieces, as desired. Finally, grate the tomatoes and set aside in a bowl.

Heat the olive oil in a large skillet and lightly fry the onion and garlic for 3–4 minutes, stirring often.

Next, add the rice to the skillet and stir with the onion and garlic, about 30 seconds.

Add the grated tomato and water, and season with salt. Cook over high heat for 6–7 minutes.

Reduce the heat and add the spinach and sun-dried tomatoes. You may need to add a little more water. Simmer over low heat for 10–12 minutes. Check that the rice is cooked, then serve immediately in the skillet. If you think the rice is a little hard, cook for a little longer until it is soft enough for your liking.