Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the orzo to the pan and toast until golden brown, 3-4 minutes.
Add the garlic to the pan and continue cooking for another 30 seconds. Add the rice, broth, salt and pepper to the pan and bring up to a bubble. Cover the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes.
Fluff the finished rice with a fork and fold in the spinach and cheese. Serve alongside Lemon Pepper Chicken.