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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Quick and easy rice dish with spinach and cheese, from Goya. Ingredients:
2 tablespoons butter, divided |
1 (8 ounce) box goya yellow rice |
1 tablespoon goya extra virgin olive oil |
1 small yellow onion, finely chopped (about 1/2 cup) |
1/2 teaspoon cayenne pepper |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
2 eggs |
1 cup milk |
4 1/2 cups shredded sharp cheddar cheese, divided |
1 teaspoon dried basil |
1 teaspoon finely chopped fresh parsley |
1 teaspoon dried thyme |
Directions:
1. Heat oven to 350ºF. Grease 9 x13 casserole dish with 1 tablespoons butter; set aside. Cook rice according to package directions; set aside.
2. Heat remaining butter and oil in large skillet over medium-high heat. Add onions, sprinkle with cayenne pepper and cook until translucent, stirring occasionally, about 5 minutes. Add the spinach; cook until heated through, about 5 minutes more; set aside.
3. In a large bowl, whisk together the eggs and the milk until well blended. Stir in 4 cups cheese, basil, parsley, thyme, reserved rice and reserved spinach mixture until combined. Pour rice mixture into prepared casserole dish; sprinkle with remaining cheese. Bake, uncovered, until cheese melts and begins to bubble, about 30 minutes.
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