Ingredients 2 tbsp. butter, divided 1 box GOYA® Yellow Rice, (8 oz.) 1 tablespoon olive oil 1 small onion, finely chopped, about 1/2 cup 1/2 teaspoon cayenne pepper 1 8 oz . package frozen chopped spinach, drained well 2 large eggs 1 cup milk 4 1/2 cups sharp cheddar cheese, coarsely
grated, divided 1 teaspoon dried basil 1 teaspoon fresh parsley, finely chopped 1 teaspoon dried thyme
Instructions 1. Heat oven to 350ºF. Grease 9"x13" casserole dish with 1 tbsp. 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.
Description
Servings
8
Notes This is a great rice dish that can be prepared in advance. It works well on a buffet table and is a good offering for vegetarian guests.
Source
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