Spinach & Artichoke Rice

When you are in a hurry for a quick delicious side dish, just grab this recipe. How can you go wrong with spinach and artichoke hearts, plus rice. It adds the perfect touch to any meal.

Spinach and Artichoke Rice
4-6 servings
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1/2 cup unsalted butter
1 medium onion, chopped
1 (10-ounce) package frozen chopped spinach, thawed, all moisture squeezed out
1 (6-ounce) jar marinated artichoke heats, drained, chopped
4 green onion (including tops), chopped
2 tablespoons minced parsley, preferably flat leaf
1/4 teaspoon red (cayenne) pepper
1 teaspoon freshly ground black pepper
1-1/2 teaspoon grated gingerroot
salt and pepper
3 cups cooked white rice
1/3 cup dry sherry

Melt butter in a deep-sided 12-inch skillet over medium heat. Add onion; cook until slightly wilted and transparent (about 5 minutes). Add spinach, artichoke hearts, green onions, parsley, red pepper, black pepper, gingerroot and salt. Cook stirring, 5 minutes. Add rice and stir to blend. Stir in sherry and cook until bubbly and heated through (about 10 minutes). Remove from heat and spoon into a serving dish.