Cheesy Spinach-Rice Skillet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 jalapeño peppers |
1 cup uncooked long-grain rice |
1 teaspoon vegetable oil |
1 cup chopped yellow onion |
4 garlic cloves, minced |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 cup evaporated fat-free milk |
1/2 cup tub light cream cheese |
3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese |
1 (14-ounce) can artichoke hearts, drained and chopped |
3/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Remove and discard stems and seeds from jalapeño peppers; mince peppers, and set aside.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes or until golden. Add spinach, minced pepper, and milk; stir to blend thoroughly. Bring to a boil; add cream cheese, and stir until cheese melts. Remove from heat.
4. Add rice, Cheddar cheese, artichokes, salt, and black pepper to spinach mixture; stir well. Place over medium heat; cover and cook 7 to 10 minutes, stirring twice, until mixture thickens slightly.
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