Rice Spinach Casserole Recipe

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"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8 servings


  • 1 cup chopped onion
  • 1 teaspoon olive oil
  • 1-1/2 cups uncooked long grain rice
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • 1 package (10 ounces) fresh spinach, torn
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

3/4 cup: 174 calories, 2g fat (1g saturated fat), 2mg cholesterol, 386mg sodium, 33g carbohydrate (0g sugars, 1g fiber), 6g protein Diabetic Exchanges: 2 starch.


  1. In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.
  2. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender. Yield: 8 servings.
Originally published as Spinach Rice Casserole in Light & Tasty December/January 2002, p18

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mlworden 130199
Reviewed Jan. 5, 2014

"The recipe was good, but next time I believe I'll add in some herbs &/or garlic."

tstreich 41404
Reviewed Jul. 11, 2013

"This was very good. Could use a little garlic for my taste, but otherwise perfect."

ConnieK 204638
Reviewed Jul. 6, 2012

"Tasty. Different way to have spinach and rice and simple to make!"

Chris Recipes 41393
Reviewed May. 8, 2009

"This is a GREAT way to get my kids to eat spinach. Simple too!"

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