Spinach and Rice Casserole

Name: Spinach and Rice Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 casserole, 6-8 serving(s)
Ingredients: 1 (10 ounce) bag fresh spinach; 1 cup chopped onion; 1 teaspoon olive oil; 1 1/2 cups uncooked rice; 2 cups chicken broth; 2 cups water; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded parmesan cheese

(1)

Recipe by DeniseBC

I cut this out of either a copy of Light and Tasty or Simple and Delicious years ago. We enjoy this with simple roasted meat, but I can eat it on its own as a main dish.

READY IN: 1hr

SERVES: 6-8

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

1

(10 ounce) bag fresh spinach
1

cup chopped onion
1

teaspoon olive oil
1 ¹⁄₂

cups uncooked rice
2

cups chicken broth
2

cups water
¹⁄₂

teaspoon salt
¹⁄₈

teaspoon pepper
¹⁄₄

cup shredded parmesan cheese

DIRECTIONS

Tear spinach into bite sized pieces, removing stems and set aside.
In a large saucepan, saute onion in olive oil until tender. Add rice. Cook, stirring constantly, for 2 minutes. Add chicken broth and water; bring to a boil. Reduce heat, cover and simmer for 15 minutes.
Stir in spinach, salt and pepper and cook until spinach is wilted.
Transfer mixture to a 2 quart prepared baking dish. Sprinkle with cheese.
Cover and bake at 375 for 20-25 minutes or until rice is tender. Remove lid and turn oven to broil to brown cheese a bit.

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