Spanakorizo (Spinach and Rice)

Spanakorizo (Spinach and Rice)
Side for 4-6

2-3 pounds frozen spinach, thawed chopped and drained
1/4 cup olive oil
1 small onion, chopped
1 head garlic, minced
8oz tomato sauce
1/2 bunch dill, chopped. Or dill/mint mix.
1 tbsp dried oregano
1 cup white rice
3 cups water
1 1/2 tsp salt
1 tsp fresh ground black pepper

Sauté onions and garlic gently in olive oil over low heat. Add salt, pepper, oregano and dill or mint. Stir to combine well. Mix in tomato sauce.

Add rice and cook for 5 minutes stirring often. If rice starts to stick to the bottom of the pan, lower the heat just slightly.

Add spinach and 3 cups water to pot, mix well to combine and bring to a low boil.

Once you’ve reached a low boil, lower to a very gentle simmer and cover. Add water if it's too dry. Cook for 25-30 minutes. Check the rice for doneness at 25 minutes. It may need an additional 5 minutes or so for longer grains.

When rice is completely cooked, mix ingredients well, cover and set aside for at least 15 minutes before serving.