Spanish Rice

Directions

1. 1
   Choose a 2-quart heavy saucepan with a tight fitting lid.
2. 2
   Heat pan; add oil and butter.
3. 3
   Add onions and parsley.
4. 4
   Cover and cook for 5 minutes.
5. 5
   Mix in rice and stir until translucent.
6. 6
   Add 2 cups of the hot chicken soup stock, salt and pepper.
7. 7
   Cover and cook over low heat, about 25 minutes.
8. 8
   Add remaining broth and spinach. Cover and cook another 10 minutes or until rice is tender and light.
9. 9
   Lightly mix in remaining butter with fork.
10. 10
    Garnish with Parmesan cheese.