1 cup of white long grained basmati rice (Royal Basmati Rice is my favorite brand)2 cups chicken broth
½ stick of butter
1 small onion, diced
2 Tbsp flour
1 cup heavy cream
2 cups chopped frozen spinach
Salt and pepper, to taste
½ cup quartered artichoke hearts
In a rice cooker make rice using rice and chicken broth.
In a sauce pan over medium heat, melt butter and cook onion for about 3 minutes. Add flour and mix to coat onions. Cook for an additional 3 minutes. Add cream while whisking, to prevent lumps; turn heat to low and simmer, whisking, for about 3-4 minutes. Stir in spinach and salt and pepper, to taste.
Once rice is cooked, mix in creamed spinach and artichokes.
Enjoy with grilled salmon and steamed asparagus.