In a heavy medium saucepan with a tight-fitting lid over medium heat, combine ¼ cup of water with the spinach and cook, stirring occasionally, until wilted and most of the water has evaporated, 1 to 2 minutes.
Transfer the spinach to a cutting board and let cool slightly, then coarsely chop.
In the same saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened, about 6 minutes.
Add the rice and broth and stir once, then bring to a boil. Lower the heat to medium-ow, season with more salt and pepper, cover, and simmer until the rice is tender and the liquid is absorbed, 30 to 40 minutes. Remove from the heat and let stand for 5 minutes.
Add the lemon zest and juice followed by the spinach and dill and stir to combine. Taste and season with enough salt so there is a pleasant tension between the flavors of the lemon and salt. Serve warm.
Make ahead: the rice can be refrigerated overnight. Reheat gently.
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