Spinach Rice

This spinach-rice casserole, made with condensed chicken soup, onion, jalapeños, and plenty of gooey cheese, is a comforting, flavorful side.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 207 Calories

Ingredients

• 2 tablespoons butter
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 fresh jalapeno peppers, seeded and chopped
• 4 ounces processed cheese food, cubed
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 0.25 teaspoon ground black pepper
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.5 cup chopped onion
• 0.66666668653488 cup water
• 0.33333334326744 cup uncooked long grain white rice

Recipe Instructions

Step 1

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 3

Bring rice and water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer, about 20 minutes.

Step 4

Mix soup, milk, jalapeño peppers, salt, and pepper in a bowl. Set aside.

Step 5

Melt butter in a large skillet over medium-low heat. Add onion and cook until tender. Add cooked rice and spinach. Add soup mixture to the skillet and continue cooking until heated through. Mix in cubed processed cheese, and transfer to the prepared baking dish.