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Rice Spinach Casserole

 Rice Spinach Casserole
"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."
8 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 3/4 cup equals 174 calories, 2 g fat (1 g saturated fat), 2 mg cholesterol, 386 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchange: 2 starch.