Menu Enter a recipe name, ingredient, keyword...

Rice and Easy Casserole


Goya Rice recipe

Google Ads
Rate this recipe 0/5 (0 Votes)
Rice and Easy Casserole 0 Picture


  • 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



Step 1

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.

Review this recipe