40g tbps butter or margarine
1 onion, finely chopped
2 fresh tomatoes, chopped
450g basmati rice, washed
2 garlic cloves, crushed
600ml cups stock or water
350g fresh spinach, shredded
salt and freshly ground black pepper
2 tomatoes, sliced, to garnish
1. Melt 25g tbsp of the buuter or margarine in a large sausepan and fry the onion for a few minutes until soft. Add the chopped tomatoes and stir
2. Add the rice and garlic, cook for 5 minutes, then gradually add the stock, stirring all the time. Season well
3. Cover and simmer gently for 10-15 minutes until the rice is almost cooked, then reduced the heat to low.
4. Spread the spinach in a thick layer over the rice. Cover the pan and cook over a low heat for 5-8 minutes until the spinach has wilted. Dot the remaining butter over the top and then serve, garnish with sliced tomatoes.