Ingredients

• 1 tablespoon olive oil
• 6 spring onions, very finely chopped
• 1 1/2 cups long-grain white rice
• 1 1/2 cups reduced-sodium chicken broth
• 2 (250 g) packets frozen spinach, thawed, excess liquid squeezed out
• 1/2 cup finely chopped flat leaf parsley (about 2 bunches)
• 2 lemons, halved, to serve

Instructions

1. Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about

2. 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.

3. Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.