Publisher Photo
Publisher Photo
"Our boys don't like spinach, but they love this casserole," relates Judy Brown of Rockdale, Texas. "I think the jalapeno peppers disguise the spinach taste."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup cooked rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom or chicken soup, undiluted
  • 1/4 cup milk
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces process cheese (Velveeta), cubed

Directions

In a large skillet, saute onion in butter until tender. Stir in spinach and rice. In a large bowl, combine the soup, milk, jalapeno, salt and pepper; add to spinach mixture and heat through. Stir in the cheese.
Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Green Rice in Quick Cooking March/April 2004, p36

  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 cup cooked rice
  • 1 can (10-3/4 ounces) condensed cream of mushroom or chicken soup, undiluted
  • 1/4 cup milk
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces process cheese (Velveeta), cubed
  1. In a large skillet, saute onion in butter until tender. Stir in spinach and rice. In a large bowl, combine the soup, milk, jalapeno, salt and pepper; add to spinach mixture and heat through. Stir in the cheese.
  2. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Hot Green Rice in Quick Cooking March/April 2004, p36

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