3 c. water
2 c. chopped spinach
1 1/2 c. jasmine or basmati rice
1/2 t. salt
1/2 t. garlic powder
1 15-oz. can red kidney beans, drained
1/4 c. chopped fresh parsley
Combine water, spinach, rice, salt and garlic powder in medium saucepan. Bring to simmer over medium-high heat. Sir once, cover and cook over medium-low heat for about 15 minutes. Stir in beans and parsley. Fluff rice with fork and remove from heat. Let stand for about 10 minutes before serving.
Serves 4 to 6.