1/4 cup olive oil
2 sweet vidalia onions, chopped
2 teaspoons sugar
1 teaspoon Cavenders Greek Seasoning
1 teaspoon oregano
2 pounds fresh spinach, rinsed and stemmed
1 can tomato paste
2 cups water
Salt and pepper to taste
3/4 to 1 cup uncooked Uncle Ben’s rice
Heat olive oil in a large skillet over medium-high heat. Place onions in the skillet. Add sugar, Cavenders, oregano, salt and pepper to the onions and sauté until translucent. Add spinach, and cook stirring for a few minutes, then add the tomato paste and water. Bring to a boil, and adjust seasonings. Stir in rice, reduce heat to low, and simmer for about 20 minutes, or until rice is tender. Add more water if necessary.
Serve with fresh lemon juice, a Greek salad, crusty bread and, if you’re lucky, keftethes.
Oregano & Olives 