Italian Rice

4 garlic cloves, minced
1 Tablespoon oil
1 large package fresh baby spinach
2 Tablespoons balsamic vinegar
1 teaspoon salt
¼ teaspoon pepper
4 cups hot cooked rice
1 cup chopped and roasted sweet red peppers
In a large nonstick skillet, sauté garlic in oil for 1 minute. Stir in spinach. Cover and cook for 3-4 minutes or until tender; drain well. Add the vinegar, salt and pepper. Stir in the rice and red peppers until combined. Cook and stir until heated through.