Taste of Home
Slow-Cooker Spinach & Rice
TOTAL TIME: Prep: 20 min. Cook: 3 hours + standing
YIELD: 8 servings.
I started making this in the slow cooker to save oven space during the holidays. It's so convenient that I no longer reserve it for special occasions! —Erica Polly, Sun Prairie, Wisconsin
Ingredients
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2 tablespoons butter
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1 medium onion, finely chopped
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2 garlic cloves, minced
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1/4 teaspoon dried thyme
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4 cups reduced-sodium chicken broth
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2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
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1 package (8 ounces) cream cheese, softened
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1 teaspoon salt
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1 teaspoon pepper
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2 cups uncooked converted rice
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2 cups shredded cheddar cheese
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1/2 cup panko bread crumbs
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1/4 cup grated Parmesan cheese
Directions
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1.
In a large saucepan, melt butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Add broth; bring to a simmer. Remove from heat. Stir in spinach, cream cheese, salt and pepper until blended. Transfer to a 4-qt. slow cooker. Stir in rice.
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2.
Cook, covered, 3-4 hours or until rice is tender and liquid is absorbed, stirring halfway through cooking. Remove insert; top with cheddar cheese. Let stand, covered, 20 minutes. Top with bread crumbs and Parmesan cheese.
Nutrition Facts
1 serving: 488 calories, 25g fat (14g saturated fat), 71mg cholesterol, 1016mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 19g protein.
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