Asparagus and Basmati Rice

Cook rice according to directions on package. I used a half cup dry to 1 cup water. (My instructions said to add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, remove from heat and fluff with a fork—or according to your package). You’ll want 1 1/2 cups of cooked rice.

In a skillet over medium heat, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly softened. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach. Cook and stir until spinach is wilted.

Stir in rice and serve.