Rice with eggs and spinach

Rinse the rice under cold water in the colander until the water runs clear. In the saucepan, bring 300 ml of water to a boil, then add the rice and a pinch of salt. Bring it back to a boil, cover and let it cook over low heat for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

Crack the eggs into a bowl and lightly beat them with a fork, along with a pinch of salt and pepper.

Peel and thinly slice the onion. In the nonstick skillet, heat a tablespoon of oil over medium heat. Add the onion and cook it for 3 minutes, until it turns translucent.

Add the frozen spinach to the skillet with the onion. Cook for 5 minutes over medium heat, stirring now and then, until the spinach is thawed and nice and hot.

Add the beaten eggs over the spinach in the skillet. Stir gently with the wooden spoon to get little pieces of scrambled egg. Let it cook for 2 minutes over low heat without stirring.

Add the cooked rice to the skillet with the spinach and eggs. Mix everything well and let it heat for 2 minutes over low heat so the flavors come together.

Taste and adjust the seasoning with salt or pepper if needed. Serve right away on plates.