Indian Spinach Pilaf

In a large skillet over medium-high heat, melt half the butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid and reserve spinach.

Wipe out skillet and melt remaining butter over medium-high heat. Saute onion until lightly browned, about 5 minutes.

Reduce the heat to medium-low, add cumin, cardamom, coriander, and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.

Serve warm.