1/2 c. chopped scallions
2 garlic cloves, minced
2 tbsp. butter
2 c. chicken broth (Campbell's is good)
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme leaves
1/4 tsp. dried basil
1 1/2 c. packaged enriched precooked rice (Minute rice)

Saute scallions and garlic in butter until tender but not browned, about 2 minutes. Add chicken broth, spinach, salt, pepper, thyme and basil. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 3/4 cups or 9 servings.