1 large onion
1 huge bunch of fresh spinach
1/3 cup olive oil
1 28 oz can stewed tomato (or the ones you froze from last year?)
2 cloves garlic
4 cups cooked brown rice
1 cup of your favorite cheese, shredded.

Mince the garlic cloves (or open that jar!). Wash the spinach, and shake it, but leave it a little wet. If you don't like the stems, remove them and save for vegetable broth.

Heat the olive oil in the skillet over medium-low heat. Add the minced garlic and onions until the onions are tender and transparent. Add the spinach to the garlic/onion/oil, and cover the skillet. Stir every minute or so. After 3 minutes or so, stir in the cooked rice, tomatoes, most of the cheese, and your favorite seasonings. If desired, add salt and/or pepper to taste.

Stir the mixture into a baking dish and cook for 30-40 minutes uncovered at 350. Sprinkle remaining cheese over the top.

Makes 6 to 8 servings.