GREEK RICE and BEANS

• 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
• 2/3 cup reduced sodium chicken broth
• 1 cup uncooked long-grain rice
• 2 tablespoons olive oil
• 1 package (10 oz.) mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz.) chickpeas, drained
• 1/2 pound fresh spinach, trimmed
• 4 ounces feta cheese, crumbled
• 1 teaspoon oregano
• 1 tablespoon chopped fresh mint
• 1 tablespoon lemon juice
• 1/4 teaspoon salt

Meanwhile, in a large skillet, sauté mushrooms, onion and garlic in
hot oil 8 to 10 minutes or until vegetables are tender.  Stir in rice
and remaining ingredients.  Cook 1 to 2 minutes over medium heat
or until spinach is just wilted.  Serve hot or cold.  Garnish with
spinach leaves and lemon wedges.  Makes 7 servings.
 

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