8 cups water
8 teaspoons Better Than Bullion chicken flavor soup base
2 cups cooked rice
1 package frozen spinach
All the carrots I had - I think about half a cup, maybe 2/3 - diced small. Could have used more.
2 tablespoons margarine
About a teaspoon of minced garlic from a jar
A big dash of crushed dried rosemary
Cooked on low heat for half an hour until the carrots were done. Stir halfway through to finish breaking apart the last lump of frozen spinach.