Rinse rice and check for any foreign objects. Cook according to package directions or in a rice cooker. (Place in a large pot with 2 cups water and bring to a boil. Immediately reduce to a simmer and cover. Simmer for 25-50 minutes over low-medium heat, or until rice is soft and all water is absorbed.)
Melt butter in a saucepan and add minced garlic. Simmer over very low heat, watching constantly. DO NOT WALK AWAY. If the garlic burns, it will be a sad, sad day. Remove from heat and add the sun-dried tomatoes.
To add Spinach: Stir the spinach in with the garlic butter until thawed or wilted.
Pour the garlic butter and sun-dried tomatoes over the cooked rice, then stir in the Parmesan cheese, and black pepper and serve!
I always serve this with about 10 ounces frozen spinach, or two bunches fresh spinach mixed in! It's a really easy side dish with starch and veggies and cheese!