Spanahorizo

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Title: Spanahorizo
Categories: Ethnic, Vegetables, Rice/grains
Yield: 4 servings

1/2 c Olive oil 1 c Tomatoes, chopped
1 bn Parsley; chopped fine 1/8 ts -Salt
1 lg Yellow onion; chopped fine 1/8 ts -Pepper
1 tb Garlic, finely choppped 2 bn Spinach; stems removed,
3 c -Water - chopped
2 tb Tomato paste 1 c White rice, uncooked

In a large saucepan place the oil and heat it on medium high until it is
hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to
4 minutes, or until the onions are translucent.

Add the water and bring it to a boil.

Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the
ingredients together thoroughly so that everything is well combined.

Add the spinach and rice. Simmer the ingredients for 30 minutes on low
heat, or until the rice is done.

Source: Papadakis Taverna - San Pedro, California California Beach Recipe -
by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias,
I-Cooking

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