Creamy Cheddar And Spinach Rice Food

CREAMY CHEESY SPINACH RICE

Steps:

• In medium saucepan, add water and next 7 ingredients.
• Heat over medium high heat, covered with tight-fitting lid, until it comes to a boil. Stir, recover, turn down to LOW, and let simmer for 16 minutes. *Do not lift lid while simmering!
• When time is up, remove lid, quickly stir in cheeses, mayo and spinach, and recover.
• Let sit for 5-8 minutes.
• When cheeses have melted and are soft, re-stir until creamy and cheeses are stirred in evenly. Serve hot.

CREAMY CHEDDAR AND SPINACH RICE

Steps:

• Heat a large metal saucepan over medium heat with 1 tablespoon of real unsalted butter, add the 2 small diced shallots and 3 minced cloves of garlic to pan, cook until softened and almost translucent; about 3 minutes.
• Add 4 and 1/2 cups of chicken stock to the metal saucepan that you have cooked the shallots in, turn heat to high till stock starts to boil, once boiling add 2 cups uncooked white organic rice and stir.
• Add 1/2 of a tablespoon of dried Italian herb blend to rice and water, and a pinch of hot pepper flakes; stir, cook 3 minutes on high heat.
• After 3 minutes reduce heat to lowest heat setting. and cover with a tight-fitting lid. Cook on lowest heat setting about 13-16 minutes, or till almost all water has been absorbed, stir at this time to prevent the rice from sticking to the bottom of the pan.
• Add remaining 2 tablespoons of real unsalted butter, 1 and 1/2 cups of freshly grated white cheddar cheese, 2 cups of fresh organic chopped spinach, 1/4 of a cup fresh organic parsley that has been chopped, kosher salt, freshly ground pepper, and warm heavy cream; stir till all ingredients are incorporated and you have a creamy texture. If desired you may add a bit more unsalted butter if the texture is not creamy enough for your tastes. Stir gently until spinach wilts and cheese melts.
• Remove from heat immediately.

EASY ONE-POT CREAMY SPINACH RICE

Steps:

• Begin by heating a heavy-bottom pot such as a Dutch oven over medium-high heat. Add the butter and diced onion and saute until translucent and fragrant, about 5 minutes.
• Add the uncooked U.S.-grown medium grain rice and lightly toast. Then add 3 cups of the low-sodium stock, reserving 1 cup. Add the heavy cream and Boursin cheese, stirring to fully combine. Bring to a low simmer and reduce the heat to avoid scorching.
• Simmer, uncovered, for 10 minutes or until the rice thickens, stirring occasionally.
• After 10 minutes, add the MSG and black pepper, then add the roughly chopped spinach and remaining cup of stock. Carefully stir or fold in to combine, then cover and continue cooking 5 to 7 more minutes.
• Once the rice is fully cooked and all liquid is absorbed, stir in 3/4 cup of the parmesan cheese. Stir to combine, then sprinkle the remaining 1/4 cup over the top. Remove from heat, allow to cool slightly, and serve hot.

CREAMY CHICKEN, RICE AND SPINACH CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

CHEDDAR RICE

Steps:

• Combine rice, sour cream, salt, pepper, and 1/2 the cheese. Spoon into a buttered, shallow 1-quart baking dish. Top with remaining cheese. Bake at 350 degrees for about 20 minutes.

CREAMY CHICKEN, SPINACH AND RICE

Steps:

• Preheat oven to 350F degrees.
• Spray a 7 X 11 in.
• baking dish with vegetable spray and set aside.
• Combine the soup, water, mayonnaise, and curry powder and mix well.
• Sprinkle the rice over the bottom of the prepared baking dish.
• Layer the spinach evenly over the top of the rice.
• Cover the spinach with half of the sou mix, then top with the chicken, then the remaining soup.
• Sprinkle the chees over the top and bake, uncovered, until bubbly and golden brown, about 1 hour.

CREAMY CHEDDAR AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Melt 3 tablespoons butter in a skillet over medium-low heat. Add onions and saute until translucent, 5 to 7 minutes. Transfer to a bowl.
• Add spinach, condensed soup, Cheddar cheese, mayonnaise, eggs, Worcestershire sauce, lemon juice, seasoned salt, garlic powder, and pepper to the onions; stir to combine. Pour mixture into the prepared casserole. Sprinkle bread crumbs evenly over top and dot with remaining butter.
• Bake in the preheated oven for 45 minutes.