Green Chile Spinach Cheese Rice Thing


Adapted from

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, crushed
3 cups cooked brown or white rice  (from 1 cup raw rice) (I use brown basmati)
1.5 to 2 cups (6-8 oz) shredded sharp cheddar cheese
10 oz. frozen chopped spinach, thawed & squeezed dry
1  1/2 cups light sour cream
10-14 oz. diced green chiles
1/4 cup milk

Heat oven to 375. Lightly grease a 2-quart casserole (I use a souffle dish). In a large stock pot, cook onion in olive oil until tender. Add garlic and cook for another minute or two.  Remove from heat.  Add rice, 1.5 cups of cheese  (the other 1/2 cup is optional – if you use it you can add it to the mix at this point, or sprinkle it over the top for the last 10 minutes of baking), spinach, sour cream, chiles and milk and stir well. Pour into prepared casserole. Bake 45-50 minutes until bubbly around edges.

Published in: on December 5, 2009 at 8:34 pm  Leave a Comment  

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