2 tablespoons olive oil
1/2 cup mini-ring pasta
1 cup long- or whole-grain rice
1 (10-ounce) package frozen chopped spinach
thawed and well-drained
2 (10½-ounce) cans condensed chicken broth
- Set the temperature control knob to medium-high, 375 degrees.
- Add pasta and cook 1 to 2 minutes, or until golden, stirring frequently. Stir in remaining ingredients and bring to a boil.
- Reduce heat to low, 200 degrees, cover skillet with lid and simmer 20 to 25 minutes, or until all liquid is absorbed and rice is tender.