Yield: 2 quarts
COOK rice and 1/2 tsp salt in a rice cooker, pressure cooker, or on the stove. Adjust water as needed for your cooking method.
POUR salad dressing over hot, freshly cooked rice.
ADD fresh spinach, and gently stir until dressing is well incorporated and spinach begins to wilt from the hot rice.
REFRIGERATE for about 20 minutes, until it cools down a little bit.
CHOP pepper, cucumber, and green onion.
ADD to rice after it has cooled.
TOSS together and serve warm or cold.
KEEPS 3-4 days.