Spanish Rice My Way

Ingredients:

• 3 C broth
• Chorizo (remove the casing and roughly chop the meat)
• 2 cloves garlic, minced
• 1 onion, minced
• Olive oil, if needed
• 1 can diced tomatoes
• 2 sprinkles of dried Italian seasoning
• 2 C long-grain rice
• 1 bunch spinach (washed, stem ends removed)
• 1 C cilantro, chopped

Directions:

1. Pour the broth into a saucepan, cover, and turn the heat to MED-HIGH.  We want the broth to simmer, but it'll take a little time to get there, so we'll work on the rice in the meantime.
2. In a Dutch oven over MED-HIGH heat, use a wooden spoon to break the meat into bits so it'll mix well into the rice. Stir often and let the meat cook/brown a bit.
3. The chorizo will have released some oil, but you can add some olive oil if you feel the need.
4. Add the onions and garlic to the Dutch oven.  Continue to stir often.
5. Check the saucepan--is the broth simmering? Add the tomatoes and Italian seasoning.  Adjust the heat to keep the tomato-broth mix simmering gently.
6. Back to the Dutch oven.  Are your onions cooked through?
7. Add the rice to the Dutch oven.  Keep stirring until the grains look translucent around the edges.
8. Add the tomato-broth mixture to the rice mixture.  Bring to a simmer, then turn the heat down to MED-LOW.  Cover and allow to simmer gently for 15 min.
9. Stir in spinach and cilantro.