Photo Credit: Vinita Punjabi
This tasty and oil-free recipe comes from Dr. McDougalls’s site.
Take ½ cup of the broth in a large pan. Add the onion, bell pepper and celery. Cook, stirring occasionally for 5 minutes. Add the potatoes and the remaining broth and cook for an additional 5 minutes. Stir in the rice, spinach, soy sauce and cumin. Cook and stir until heated through and the spinach has softened slightly. Season with a dash or two of tabasco sauce, if desired.