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READY IN 1 hr

Green Rice I

Read Reviews (65)

"Excellent way to sneak in veggies. Use fresh or frozen spinach. Also good with one package of chopped broccoli instead of the spinach." — Andrea

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

2 1/2 cups water
1 1/4 cups uncooked white rice
1 (10 ounce) package spinach, chopped

1 egg
1 (12 fluid ounce) can evaporated milk
1 cup shredded Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 2 quart casserole dish.
In a saucepan, combine water and rice, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and stir in the spinach, egg, evaporated milk, and cheese. Spoon into the prepared casserole dish.
Bake for 30 minutes in the preheated oven, or until middle is set.

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PREP 10 mins
COOK 50 mins
READY IN 1 hr

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This was very easy to make and tasted great. I used milk + margarine instead of evaporated milk. I also added some garlic powder and italian seasonings for flavor. Didn't have enough shredded cheese so I used a little parmesan. It turned out great! I did have to cook it for a little longer than the recipe called for.

—JesusIsTheWay

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Most Helpful Critical Review

Sep 02, 2003

First off, this should really be called Spinach Rice Casserole as it is a lot like a fave of mine, Broccoli Rice Casserole. Like others, I actually expected green rice for some reason. Definitely needs a good dose of pepper and don't forget the extra cheese. May try again with regular milk instead of evaporated as it wasn't that creamy and maybe add some butter. Oh, and the directions were kinda skimpy.

—Laura Retta

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77 Ratings

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Jan 22, 2008

My husband despises spinach, but he LOVES this dish. The first time I made it, he turned down a second helping of meat so he could have extra green rice! Like others, I added garlic powder, mixed herbs/italian seasoning, salt and pepper and doubled the amount of cheese. I also substituted regular milk + butter for the evaporated milk.

—SLIPHGRRL

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Nov 10, 2003

This is GREAT! No complaints.Very rich tasting, creamy, not over powered by spinach either. Mine did not turn out one bit dry. I used freash spinach. Cooked spinach in chicken broth instead of plain water. It's a keeper!

—CINDY3539

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Jul 24, 2003

This was a fantastic recipe. It did need some salt and pepper, and in my opinion, the one cup of cheese wasn't enough - next time I'll double it. This will be added to my regular rotation!

—MISS_SCARLET

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Jul 24, 2003

YUM! I used liquid milk instead of the evaporated (but still 12 oz) and it turned out splendidly! I also added some bits of American cheese along with the cheddar, and extra cheddar cheese. This was delicious!

—MOLLE888

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Mar 29, 2006

I used frozen chopped spinach which I thawed for this recipe, since it was quicker. I would suggest topping this with a butter and bread crumb mixture to make a nice crust.

—GINAH1

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Jul 24, 2003

Good with some doctoring. I used some cumin and hot peppers to spice it up. I also used a bit of vegetable stock to cook the rice in.

—ALETA14

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Nutrition

Calories
333 kcal
17%

Carbohydrates
41 g
13%

Cholesterol
73 mg
24%

Fat
12.3 g
19%

Fiber
1.6 g
6%

Protein
14.5 g
29%

Sodium
229 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Rice I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 333
** Calories from Fat: 110

% Daily Value *
** Total Fat 12.3g 19 %
** Saturated Fat 7.2g 36 %
** Cholesterol 73mg 24 %
** Sodium 229mg 9 %
** Potassium 478mg 13 %
** Total Carbohydrates 41g 13 %
** Dietary Fiber 1.6g 6 %
** Protein 14.5g 29 %
** Sugars 6.7g
** Vitamin A 105 %
** Vitamin C 10 %
** Calcium 47 %
** Iron 35 %
** Thiamin 27 %
** Niacin 39 %
** Vitamin B6 17 %
** Magnesium 27 %
** Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.