Emerald Rice
Half-and-half cream and cheddar cheese give this rice dish its down-home flavor.—Sue Call, Beech Grove, Indiana
Ingredients
- 3 cups cooked rice
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded cheddar cheese
- 1 cup half-and-half cream
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 teaspoon salt
Reviews
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