Spinach Rice with a Kick Casserole

Name: Spinach Rice with a Kick Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1/3 c long grain rice, uncooked; 2/3 c water; 1 can(s) cream of chicken soup; 1/4 c milk; 2 fresh jalapeno peppers, seeded and chopped; 1/2 tsp salt; 1/4 tsp black pepper; 2 Tbsp butter; 1/2 c chopped onion; 1 pkg frozen chopped spinach, thawed and drained; 4 oz cubed cheese (original recipe used processed cheese/velveeta type)

By Susan Whitley
@qcapecoral

Found this recipe on another online site and thought it looked good enough for me to want to save and share it here.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/3 c

long grain rice, uncooked
2/3 c

water
1 can(s)

cream of chicken soup
1/4 c

milk
2

fresh jalapeno peppers, seeded and chopped
1/2 tsp

salt
1/4 tsp

black pepper
2 Tbsp

butter
1/2 c

chopped onion
1 pkg

frozen chopped spinach, thawed and drained
4 oz

cubed cheese (original recipe used processed cheese/velveeta type)
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How to Make Spinach Rice with a Kick Casserole

Step-by-Step

Preheat oven to 350 degrees.
Bring the rice and water to a boil in sauce pan. Cover, reduce heat to low and simmer for 20 minutes.
Melt the butter in a large skillet and cook onion until tender. Stir in the cooked rice and spinach. Pour the soup mixture into the skillet, stir in and continue cooking until heated through. Mix in the cubed [processed] cheese and transfer to greased baking dish.
Bake for 25 minutes or until bubbly and lightly browned.

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