Spinach Rice with Cheddar and Pimiento Recipe
High Cotton Food Styling & Photography
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3 tablespoons butter
3 cups cooked rice
½ cup chopped green onions
¼ cup sliced almonds
2 (10-ounce) cans condensed chicken broth
½ teaspoon pepper
2 (10-ounce) packages frozen chopped spinach, thawed, undrained
2 cups shredded Cheddar
½ cup chopped pimientos, drained
Instructions
3 cups cooked rice
½ cup chopped green onions
¼ cup sliced almonds
2 (10-ounce) cans condensed chicken broth
½ teaspoon pepper
2 (10-ounce) packages frozen chopped spinach, thawed, undrained
2 cups shredded Cheddar
½ cup chopped pimientos, drained
1. Melt butter in a large skillet over medium heat. Add rice, green onions and almonds and cook until the onions are tender, about 4 minutes, stirring constantly.
2. Add broth and pepper. Bring to a boil; reduce the heat and simmer, covered, for 15 minutes.
3. Add the spinach and simmer, covered, for 10 minutes. Remove from the heat and stir in the cheese and pimientos. Spoon into a serving dish. Serves 8 to 10.
Tips from the Test Kitchen
2. Add broth and pepper. Bring to a boil; reduce the heat and simmer, covered, for 15 minutes.
3. Add the spinach and simmer, covered, for 10 minutes. Remove from the heat and stir in the cheese and pimientos. Spoon into a serving dish. Serves 8 to 10.
Tips From Our Test Kitchen: For a thicker consistency, drain the spinach before adding.
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