Combine chicken broth and pepper in medium saucepan and cover. Bring to a simmer over medium low heat. Keep broth simmering by adjusting heat.
Spray large saucepan with cooking spray, heat over medium low heat until hot. Add rice, cook and stir 1 minute.
Stir 2/3 cup hot chicken broth into saucepan, cook, stirring constantly until broth is absorbed.
Stir remaining hot chicken broth into rice mixture, 1/2 cup at a time, stirring constantly until all broth is absorbed before adding next 1/2 cup.
When last 1/2 cup chicken broth is added, stir spinach, peas and dill into saucepan. Cook, stirring gently until all broth is absorbed and rice is just tender but still firm to the bite. (Total cooking time for chicken broth absorption is about 35 to 40 minutes.)
Remove saucepan from heat; stir in cheese and lemon peel. Garnish as desired.