Recipe: Rice Spinach
Chop 2 onions.
Chop 1 carrot.
Heat up 3 tablespoons of oil in a skillet.
Put in the chopped veggies.
Cook until they turn tender.
Incorporate 250 grams of rice, previously rinsed.
Sprinkle some salt.
Add pepper.
Season with dried mint leaves.
Mix thoroughly to ensure the rice absorbs the flavors.
Pour in 750 ml of water.
Cook the rice for roughly 20 minutes.
Include 250 grams of spinach – it should be frozen in this dish.
Introduce 100 ml of canned tomatoes, or freshly diced tomatoes can also be used.
Stir well and cook for an additional 15 minutes or until the rice is fully cooked.
Best enjoyed with Greek or Bulgarian yogurt.
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