Ingredients

• 1 cup scallions
• 0.25 cups drained , chopped sun-dried tomatoes in oil
• 1 tablespoon garlic
• 1 teaspoon dried oregano
• 1 , 16 ounce
• 3 cups vegetable broth
• 1.5 cups white rice
• 2 tablespoons fresh lemon juice , from 1 lemon
• 1 teaspoon kosher salt
• 0.75 teaspoons black pepper
• 6 ounces feta cheese
• 0.5 cups fresh dill

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (190 degrees C).
2. 2 Heat oil in a large ovenproof skillet over medium-high heat. Add scallions, sun-dried tomatoes, garlic, and oregano; cook, stirring often, until scallions soften, about 2 minutes. Add spinach, and cook, stirring occasionally, until thawed, 5 to 6 minutes.
3. 3 Stir in broth, rice, lemon zest and juice, salt, pepper, and 1 cup of the feta. Bring to a simmer over high heat, stirring occasionally. Stir in dill, and top evenly with remaining 1/2 cup feta.
4. 4 Bake in the preheated oven until rice is tender and feta begins to brown, about 20 minutes.

Nutrition per serving