By Mary McDougall
Prep Time: 15 min
Cook Time: 10 min
1 Place 1/2 cup of the broth in a large non-stick frying pan. Add the onion, bell pepper and celery. Cook, stirring occasionally for 5 minutes. Add the potatoes and the remaining broth and cook an additional 5 minutes. Stir in the rice, spinach, soy sauce and cumin. Cook and stir until heated through and spinach has softened slightly. Season with a dash or two of Tabasco sauce, if desired.
Hint: Serve this plain, or with salsa. Roll it up in a tortilla for something different. This keeps well in the refrigerator and reheats well.