Here's one I do a lot...and you can keep it in the fridge and reheat the next day.
Measures are metric...so convert if you need to:
Spinach and Rice (Spanakoryzo is the Greek name)
1 cup uncooked white rice
1 medium onion, finely chopped
1/3 cup olive oil
2 cups boiling water
1 1/2 teaspoons of salt
500g of fresh spinach (can use silverbeet (swiss chard))
1 large saucepan with lid
Saute rice and onion in olive oil, stirring occasionally, for about 5 mins. Add boiling water and salt. Simmer, covered for 10 minutes.
Wash spinach and cut into strips (I use scissors). Add to rice and mix thoroughly. Cover and simmer for 15 more minutes, stirring once in a while. Serves 4.
I have doubled the recipe with no problems...just adjust cooking time - If using silverbeet (swiss chard) don't use all of the stalk, just the mainly green bits.