1 cup chopped onion
1 teaspoon olive or canola oil
1-1/2 cups uncooked long grain rice
2 cups water
2 cups chicken broth
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded parmesan cheese

In a large saucepan, saute onion and oil until tender.  Add rice; cook and stir for 2 minutes.  Add water and broth and bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in the spinach, salt and pepper.  Cook just until spinach is wilted. 
Transfer to a 2-qt baking dish coated with nonstick cooking spray.  Sprinkle with parmesan cheese.  Cover and bake at 375 degrees for 20-25 minutes or until rice is tender. 8 servings.