Savory Rice and Spinach Bake

• 1 medium onion, chopped
• 3 tablespoons olive oil
• 1 1/2 cups raw rice, long grain
• 6 chicken bouillon cubes
• 3 cups water, boiling
• 1/2 teaspoon rubbed sage
• 10 ounces frozen spinach, thawed and well drained

Preheat oven to 375°. Sauté onion in oil. Add rice and sauté 2 to 3 minutes, stirring well. Transfer to a lightly buttered 1 1/2 quart casserole. Dissolve bouillon cubes in boiling water and add sage. Pour over rice. Place spinach on top of rice. Bake covered at 375° for about 45 minutes or until liquid is absorbed. When done, stir spinach into rice.