2 garlic cloves, minced
2 tsp. olive oil or canola oil
8 c. fresh spinach (about 10 oz.) chopped
1 tbsp. balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
2 c. hot cooked rice
1/2 c. chopped roasted sweet red peppers

In a large nonstick skillet, sauté garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3 - 4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.