Spinach-Rice Casserole Recipe
Spinach-Rice Casserole is a recipe which you will simply love. An effortlessly prepared baked side dish; the Spinach-Rice Casserole is a dish that you would love to serve at coming party!
Ingredients
| Frozen chopped spinach package | 1 , thawed | |
| Vegetable cooking spray | ||
| 1 medium-size sweet red pepper, seeded and finely chopped | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Eggs | 2 | |
| Skim milk | 1/3 Cup (16 tbs) | |
| 1 teaspoon chicken-flavored bouillon granules | ||
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Hot cooked rice | 1 Cup (16 tbs), parboiled | |
Directions
Drain thawed spinach; squeeze out excess moisture between paper towels, and set aside.
Coat a medium skillet with cooking spray, place over medium heat until hot.
Add red pepper and onion; saute until render.
Set aside.
Combine eggs, milk, bouillon granules, nutmeg, and pepper in a medium bowl; stir until well blended.
Add reserved spinach, sauteed vegetables, and rice, mix well.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Bake, uncovered, at 350° for 35 minutes.
Coat a medium skillet with cooking spray, place over medium heat until hot.
Add red pepper and onion; saute until render.
Set aside.
Combine eggs, milk, bouillon granules, nutmeg, and pepper in a medium bowl; stir until well blended.
Add reserved spinach, sauteed vegetables, and rice, mix well.
Spoon mixture into a 1-quart baking dish coated with cooking spray.
Bake, uncovered, at 350° for 35 minutes.
Chef
