Cheesy Green Rice Casserole
Tools Required:measuring cups and spoons, colander, large (4-quart) saucepan, 8×8-inch baking dish, knife and cutting board, grater, small bowl
Servings Prep Time
4-6people 50minutes
Cook Time Passive Time
25minutes 10to cool
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
4-6people 50minutes
Cook Time Passive Time
25minutes 10to cool
Difficulty Cost
Moderate Inexpensive!
Rice:
Casserole:
Instructions
For rice:
  1. Rinse rice in a colander and drain. Bring water and salt to a boil in large saucepan over high heat.
  2. Add rice, stir, then bring back to a boil. Turn heat down to low or medium-low. Cover and cook 35 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork.
  3. Once rice has been removed from the heat to stand, preheat oven to 375°F. Spray oil into baking dish, then place butter in it. Set in oven (while it preheats) to melt butter. Remove dish from oven.
For vegetables:
  1. Measure frozen spinach in a 2-cup, glass measuring cup and thaw slightly at room temperature or in the microwave.
  2. Chop onion and mince garlic. Add to melted butter in baking dish and return to oven to soften, stirring occasionally.
  3. Grate cheese. Lightly beat eggs in a small bowl.
To assemble and cook:
  1. When onion and garlic are soft and fragrant, remove baking dish from oven and stir in spinach, green chilies, yogurt, chili powder, cumin, and paprika. Add rice and stir again.
  2. Mix in eggs, then stir in about 2/3 (a little more than half) of the cheese.
  3. Smooth the top and sprinkle remaining cheese over the casserole.
  4. Bake (uncovered) in preheated oven 25 minutes, or until bubbling and slightly browned. Let stand about 10 minutes before serving.