Rice and Easy Casserole

Goya Rice recipe

Rice and Easy Casserole
Rice and Easy Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp. butter, divided

  • 1

    box (8 oz.) GOYA® Yellow Rice

  • 1

    tbsp. GOYA® Extra Virgin Olive Oil

  • 1

    small yellow onion, finely chopped (about 1/2 cup)

  • 1/2

    tsp. cayenne pepper

  • 1

    pkg. (8 oz.) frozen chopped spinach, thawed and drained

  • 2

    eggs

  • 1

    cup milk

  • 4 1/2

    cups shredded sharp cheddar cheese, divided

  • 1

    tsp. dried basil

  • 1

    tsp. finely chopped fresh parsley

  • 1

    tsp. dried thyme

Directions

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 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.

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