Baby Spinach and Red Pepper Rice

By jeknudson

This is a delicious take on risotto, made completely in the microwave. But you could also adapt the recipe for stovetop.

Ingredients

• 1/2 cup finely chopped sweet onion
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup MAHATMA Extra Long Grain White Rice
• 2 3/4 cups low-sodium chicken broth
• 1/4 cup dry white wine
• 1/2 cup (2 oz.) shredded Italian six-cheese blend
• 1/4 to 1/2 cup low-sodium chicken broth
• Salt and pepper to taste
• 1/2 cup jarred chopped roasted red bell peppers
• 3 cups firmly packed fresh baby spinach

Preparation

Step 1

1. Stir together first 4 ingredients in a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

2. Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent.) Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add up to 1/4 cup additional broth, 1 Tbsp. at a time, for desired consistency. Season with salt and pepper to taste.

3. Stir in red peppers and spinach, and microwave at HIGH 1 minute or until spinach is wilted.

Note: We tested with a 1,100-watt microwave oven and a 1 1/2-liter glass bowl. We found that press-and-seal plastic wrap will not work in this application.