Recipe by Andrea
"Excellent way to sneak in veggies. Use fresh or frozen spinach. Also good with one package of chopped broccoli instead of the spinach."
Watch video tips and tricks
2 1/2 cups
1 1/4 cups
uncooked white rice
1 (10 ounce) package
1 (12 fluid ounce) can
shredded Cheddar cheese
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.
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.
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.
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!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Rice I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 333
** Calories from Fat: 110
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See a quick-and-easy recipe for the yummiest Spanish rice.
See how to make a super-simple, comforting winter casserole.
Combine carrots, pecans, and wild rice into a delicious side dish.