2 cups water
2 stalks celery, finely chopped
1 (8 ounce) package cream cheese, room temperature
1/4 teaspoon ground dry mustard
1/4 teaspoon salt
3/4 teaspoon chili powder
3/4 teaspoon ground turmeric
1 cup chopped onions
1/2 cup fresh chopped spinach
2 pounds long-grain white rice
3 cubes chicken broth, or as needed
1 cup basmati rice
1/2 teaspoon paprika (optional)
1/2 teaspoon garlic powder (optional)
1/2 teaspoon dried chives (optional)
salt and pepper to taste
In a saucepan bring water to a boil. Add celery and cream cheese, and cook and stir until mixture thickens; remove from heat. To the rice add spinach, broth or water; mix together.
Combine onion and spinach; add broth, rice, paprika, garlic powder, chives or more salt and pepper to taste. Simmer, covered, 40 to 45 minutes or until rice is done when rind is pulled back.