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Emerald Rice

Half-and-half cream and cheddar cheese give this rice dish its down-home flavor.—Sue Call, Beech Grove, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 151 calories, 4g fat (2g saturated fat), 12mg cholesterol, 437mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch.

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Average Rating:
  • delowenstein
    Nov 4, 2014

    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

  • livinglife
    Sep 3, 2011

    Excellent rice dish. Everyone loves it!!

  • Mamalou2
    Nov 12, 2009

    This was delicious! Even my Husband loved it and he doesn't usually like rice. DELICIOUS!!

  • janespal
    Feb 15, 2008

    cook onion before baking