TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 3 cups cooked rice
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup half-and-half cream
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1 teaspoon salt

Nutritional Facts

3/4 cup: 151 calories, 4g fat (2g saturated fat), 12mg cholesterol, 437mg sodium, 22g carbohydrate (0g sugars, 2g fiber), 8g protein Diabetic Exchanges:1-1/2 starch


  1. Preheat oven to 350°. In a bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake 25-35 minutes or until heated through. Yield: 8 servings.
Originally published as Emerald Rice in Taste of Home August/September 2001, p6

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Reviewed Nov. 4, 2014

"I would rate this recipe as a 5* recipe! I tested this recipe on 11/4/14. I found that it's a great way to use everyday staples such as rice, frozen spinach, cheese, and I added leftover cooked baby carrots and cooked asparagus, cut in pieces plus about 1/2 to 2/3 cup cooked chicken, cut in cubes. I had made adjustments to this recipe by using a 10-3/4-oz. can of golden mushroom soup in place of the milk and I kept the amount of cheese the same.

I used 1 onion, finely chopped and I'd used a package (10-oz.) of spinach which already was prepared. I baked the casserole for 35 minutes at 350o F. I just used 1/4 tsp. ground pepper and omitted the butter and salt since I'd used that to cook the long-grain brown rice.

Reviewed Sep. 3, 2011

"Excellent rice dish. Everyone loves it!!"

Reviewed Nov. 12, 2009

"This was delicious! Even my Husband loved it and he doesn't usually like rice. DELICIOUS!!"

Reviewed Feb. 15, 2008

"cook onion before baking"

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