1. In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil. 2. In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat. 3. Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist. 4. Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate. ---------------------------------------------------------------------------
Nutrition
Ingredients
