I did like some of the other folks and added about 4 cloves of garlic. I also put in a can of drained petit diced tomatoes. Everything else was as written and it turned out great!

This seemed like a great base recipe for a Greek Spinach Rice Casserole I used to make. I made several changes to incorporate the two recipes for ease of cooking, lower the fat and sodium from my original and to perk up the taste a bit. I will create another recipe with my changes. Applause goes to Mathilda for a great base recipe that you can make your own.

I used brown rice & cooked it with 2 cloves of garlic on the stove top for 30 minutes before adding the spinach. I also used all chicken stock instead of using the water. Otherwise I followed the recipe & it turned out great.

I thought this was pretty good, but I think the cooking time is too long. I used basmati rice and boiled it for 10 minutes. I added the spinach and covered it, letting it sit for a few minutes for the spinach to wilt enough for me to stir it together, I dont think its necessary to cook it any longer. The I baked it for 10 minutes, removed the cover and turned the broiler on to brown the cheese. I used 2% swiss cheese and it was great! Nice change from plain rice!

I thought this recipe was great. I added a little garlic and used more broth than water and it turned out awesome. My 17 month old loves it. She's eating spinach!!

I actually used a 9x13 baking pan and left it uncovered in my oven so the cheese would be browned and there was more surface area for more cheese -- yummers! I cooked it at 375 for just under 20 minutes. I love this recipe, will definitely be making it again. Leaves you satisfied without leaving a mark around your waist...

I prepared this as written, with the exception of adding the onion. I did add some onion and garlic powder though. I felt like this was very bland, and my rice was pretty mushy. If I make this again, I'll definitely add way more seasonings, and I'll cook the rice according to the package directions.

I have made his twice, exactly as written and it is a great little side dish. I just wanted to say that I think this dish is just as good even before putting it in the oven. Just take it straight out of the pan onto your plate and sprinkle some cheese on it. Thank you for the recipe!

This is very good my husband took some to work for lunch and called just to say how good it was,everyone loved this to much. Thanks Terry

This was very good. I used a box of Near East Rice Pilaf - followed directions on box using half water 1/2 chicken broth I figured that would add more flavor with out too much salt as there is plenty of salt in the spice packet that comes in the rice as well as the parmesan cheese. Also, I added 1 cloved of garlic to the rice while it was cooking. I omitted the salt the recipe called for and I used parmigiano-reggiano. With these changed it wasn't bland at all and pretty darn good!

Yum, this was good. Because of the complaints of blandness, I threw in two cloves of garlic with the onion and used all chicken broth instead of chicken broth and water. I also uncovered the casserole for the last few minutes so the cheese would get browned. I'll be making this again!

I was looking for a quick, easy recipe to use a whole mess of fresh spinach from a neighbor's garden. This recipe did the trick. I probably added more spinach than was called for since I had a lot on hand. I also used brown rice since that's what I have in my pantry. I did not find it bland at all but I don't usually measure salt and pepper when cooking - I just go according to taste. My husband loved it, I was able to whip it up for dinner in no time, I had all the ingredients on hand - a clear winner in my book. I will use this over and over again.

It was very good, but I would add a can of Stewed tomatoes the next time, for color.

This was a nice weekday side dish. I added about 1tsp Better Than Bouillon (chicken) due to some reviewers' comments on the blandness of the dish; also mixed in about 1/4c shredded parmesan, in addition to extra parmesan topping which I broiled for a few minutes until it was bubbly and slightly browned. Thanks for the recipe, Mathilda!