Description
A creamy, comforting spinach rice dish that comes together in about 30 minutes, all in one pot!
Ingredients
Scale
- 2/3 cup water
- 1/3 cup uncooked long-grain white rice
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
- 1/4 cup milk
- 2 fresh jalapeño chile peppers, seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 4 ounces processed cheese food, cubed
Instructions
- In a medium saucepan, bring water and rice to a boil over medium-high heat. Cover and reduce heat to low, letting it simmer for about 20 minutes.
- Preheat your oven to 350°F (175°C).
- Lightly grease a medium baking dish.
- In a mixing bowl, combine the cream of chicken soup, milk, chopped jalapeños, salt, and black pepper.
- Melt the butter in a large skillet over medium-low heat. Add the chopped onion and cook until tender and translucent, about 5 minutes.
- Stir in the cooked rice, drained spinach, and soup mixture to the skillet, mixing well. Add the processed cheese and let it melt.
- Transfer the mixture to the prepared baking dish.
- Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.
- Let it cool for a few minutes before serving.
Notes
This dish can be customized with leftover chicken or different veggies to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg