Rice & spinach

There is a Greek recipe for rice and spinach, which my mother's Greek customer calls: Spinach rice, because there is more spinach than there is rice. In her recipe, there are ripe tomatoes, plenty of spinach, garlic and lemon. My rice is a take on that recipe, but simplified, here's what you'll need:

1 cup parboiled long grain rice (my preference)
1 bag spinach, washed and chopped (about 6 to 8 cups)
3 cloves garlic, crushed
1 lemon, juiced (if you don't like too much lemon, you can use half)
2 cups kosher chicken stock (or water with 1 tsp chicken soup powder)
2 tsp oil

In a pot, heat 1 tsp oil and add the rice, mix it in the heated oil for a few minutes to toast the grains then add the 2 cups of stock, bring to a boil, stir, lower the heat to minimum, cover and let it cook for 15 to 20 minutes till all the water has cooked out of it and set aside.

In another pot, heat the remaining oil, add the crushed garlic, saute it for a minute, so as not to let it burn then add in the spinach a little at a time, the pot will seem too full, but cover it and let it cook for 5 minutes, then uncover and toss the spinach so that the wilted greens are mixed with the fresh and repeat till all the spinach has wilted. Now uncover the pot and let the water cook out for 7 to 8 minutes, keep tossing the spinach every few minutes, add the lemon juice and cook for another 5 minutes.
Now add the spinach to the rice, mix everything together and serve alongside chicken, fish or meat.
Enjoy!