A delightful and easy-to-make dish combining the freshness of spinach and tomatoes with the comforting texture of rice.
Heat the butter in a saucepan over medium heat until melted.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until soft and translucent.
Stir frequently to prevent the onion from browning too much.
Stir in the diced tomatoes and cook for a few minutes until they start to break down.
Use ripe tomatoes for a sweeter and richer flavor.
Add the rice and minced garlic, stirring to coat the rice in the mixture.
Toasting the rice slightly enhances its nutty flavor.
Pour in the water, season with salt and pepper, and bring to a gentle boil.
Use hot water to maintain the cooking temperature.
Reduce the heat to low, cover, and simmer until the rice is almost cooked.
Check occasionally to ensure the rice doesn't stick to the bottom.
Layer the spinach on top of the rice, cover, and cook until the spinach is wilted and the rice is tender.
Avoid stirring the spinach into the rice to keep its vibrant color.
Fluff the rice with a fork and serve warm.
Garnish with a sprinkle of freshly ground black pepper for a finishing touch.
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