1 cup chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh oregano or 1 teaspoon dried, crushed
1/2 teaspoon lemon peel, grated
Pepper to taste
1/2 cup long grain rice
5 ounces of frozen spinach, thawed and drained

In a medium saucepan: combine chicken broth, onion, garlic, oregano, lemon peel and pepper.  Bring to a boil. 

Stir in rice; reduce heat.  Cover and simmer for 10 minutes. 

Stir in spinach.  Cover and cook for 5 to 10 minutes more or until rice is tender and liquid is absorbed.  Serves 4.