Place 1 tablespoon of oil and 1 tablespoon of butter in a large saute pan over medium-high heat. When the butter has melted, add the spinach and salt. Saute until the leaves are wilted. Remove from the heat and set aside.
Place the remaining oil and butter in a large saucepan over medium-high heat. Add the onions and saute until lightly browned. Lower the heat and add the cumin, cardamom, coriander and turmeric, stirring well. Add the rice, tomatoes and reserved cooked spinach. Stir well to combine and serve warm.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rice-rice-baby/