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

Preheat oven to 375 degrees. Saute onions in oil. Add rice. Saute 2-3 minutes; stirring well. Transfer to 1 1/2 quart casserole dish. Dissolve bouillon cubes in water and add sage. Pour over rice. Place spinach over rice. Bake, covered, at 375 degrees for 45 minutes or until liquid is absorbed. When done, gently stir spinach into rice.