Creamy Baked Rice with Spinach
Recipe: #5079
March 30, 2012
Categories: Casseroles, Side Dishes, Rice, White Rice, Spinach, Brunch Easter, Fathers Day, Mothers Day, Potluck, Sunday Dinner, Oven Bake, more
"If you like risotto then you will love this! For the best results use aborio rice, this may be made with out the addition of spinach"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (173.7 g)
- Calories 205.2
- Total Fat - 9 g
- Saturated Fat - 5.3 g
- Cholesterol - 23.8 mg
- Sodium - 664.4 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 0.7 g
- Sugars - 2.6 g
- Protein - 6.4 g
- Calcium - 144.4 mg
- Iron - 1.7 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F. Grease a medium casserole dish (fitted with a tight fitting lid).
Step 2
In a bowl combine the condensed soup with chicken broth and milk, Parmesan cheese, salt and black pepper; whisk vigorously until smooth and well combined; transfer to the casserole dish.
Step 3
Melt butter in a small to medium skillet over medium-high heat. Add in onion and saute until transparent (about 4 minutes). Add in garlic and spinach leaves cook stirring 2-3 minutes. Transfer the onion/spinach mixture to the casserole dish along with the uncooked rice; stir well to combine.
Step 4
Cover and bake for 25 minutes. Remove from oven and stir with wooden spoon. Return to oven and continue cooking uncovered for another 10-15. ** This is only optional if you prepr a more cheesy flavor at the end of cooking mix in 1/3 cup more of Parmesan cheese
Tips
No special items needed.
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