Emerald Rice Recipe
- 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
- 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.
One 3/4-cup serving (prepared with reduced-fat cheese and fat-free milk instead of cream) equals 151 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 437 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchange: 1-1/2 starch.
Reviews for Emerald Rice
"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.delowenstein"
"Excellent rice dish. Everyone loves it!!"
"This was delicious! Even my Husband loved it and he doesn't usually like rice. DELICIOUS!!"
"cook onion before baking"