1 med. onion, diced
1/4 c. French olive oil
1 1/2 c. converted rice
6 chicken bouillon cubes
3 c. boiling water
1/2 tsp. sage
1 pkg. (10 oz.) frozen chopped spinach, partially thawed

Saute onion in olive oil. Stir in rice until well coated and transfer all to a baking dish. Dissolve 6 cubes in boiling water and add sage. Pour over rice. Arrange spinach on top of rice. Cover and bake for 30 minutes at 375 degrees. Uncover and stir. Serve.