Mediterranean Rice Salad

From Sunset Magazine, September 2006 with a few modifications:

INGREDIENTS:
1.5 tsp salt
1.5 cups long-grain rice
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
4 cloves of garlic (or more!)
1 tsp fresh oregano, minced
1/4 tsp fresh ground black pepper
red pepper flakes (few dashed)
2 cups chopped spinach leaves
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 small cucumber, peeled, seeded, finely chopped
1/2 cup chopped green onion
1/2 cup chopped kalamata olives
1 cup crumbled feta (or gorgonzola) cheese
cooked chicken (diced)

PREP:
1. Cook the rice according to directions and cook the chicken however you like (or if you bought a cooked roasted chicken, super!)
2. For dressing - in a large bowl whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, salt.
3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming (about 20 minutes). Add remaining ingredients and toss to combine. Serve at room temperature or cold.