Ingredients
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2 tablespoons butter
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½ cup orzo pasta
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½ cup diced onion
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2 cloves garlic, minced
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2 cups chicken broth
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½ cup white rice
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1 cup chopped spinach
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½ cup chopped Bulgarian feta cheese
Directions
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Melt butter in a skillet over medium-low heat; cook and stir orzo in melted butter until golden brown, 3 to 5 minutes. Stir in onion and cook, stirring occasionally, until translucent, 5 to 10 minutes. Stir in garlic until fragrant, about 1 minute.
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Add broth and rice to orzo-onion mixture; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
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Remove from heat and stir in spinach and feta. Cover and let stand until spinach is wilted and feta is melted, about 5 minutes. Fluff with a fork.
