This is terrific with Roasted Chicken with Artichokes, Lemon, and Onions, stuffed into bell peppers, or as stuffing in a whole chicken.
For even more flavor, just prior to serving, add grated lemon zest,
Kalamata olives, green olives, chopped scallions, chopped red onion, or chopped prosciutto.
Serves 3 to 4.
1 tablespoon unsalted butter
1 cup jasmine rice
2¼ cups water
1 cup chopped fresh flat-leaf spinach leaves
3 to 4 tablespoons crumbled feta cheese
½ to 1 teaspoon kosher salt
¼ teaspoon black pepper
1. Place a large skillet over medium-high heat and when it is hot, add the butter. When the butter has melted, add the rice and cook, stirring, until it begins to turn golden brown, about 7 minutes.
2. Add the water, ¼ cup at a time, and cook, waiting until it has been absorbed between additions, about 15 minutes. Add the remaining ingredients and cook, stirring all the while, until heated through, about 2 minutes. Serve immediately.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)