1 med. onion, chopped
2 med. carrots, thinly sliced
1/4 c. chopped parsley
1 clove garlic, minced or pressed
4 tbsp. oil
8-10 spinach leaves, stemmed can (16 oz.) tomatoes, crushed
1 tsp. sugar, optional
1 can (10 oz.) chicken broth
1 can water
1/2 c. long grain rice
1 bay leaf
1/2 tsp. dried basil
1/2 tsp. oregano leaves
1/2 tsp. black pepper
Grated Parmesan cheese

1. Saute the onions, carrots and parsley in the heated oil until soft. Add the garlic and cook 1-2 minutes.

2. Stir in the spinach leaves, tomatoes and sugar if used broth, water, rice and seasonings.

3. Bring to boiling, reduce heat and simmer covered for 40 minutes. Stir occasionally to prevent sticking.

4. Transfer to serving bowl. Serve with grated Parmesan cheese.