Cheesy Spinach-Rice Skillet

Oxmoor House
4 servings (serving size: 1 1/2 cups)


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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


Remove and discard stems and seeds from jalapeño peppers; mince peppers, and set aside.

Cook rice according to package directions, omitting salt and fat.

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.

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.

Created date

March 2010

Nutritional Information

Calories 287
Fat 6.8 g
Satfat 4 g
Protein 14.1 g
Carbohydrate 41.2 g
Cholesterol 18 mg
Iron 2.8 mg
Sodium 682 mg
Caloriesfromfat 22 %
Fiber 2.5 g
Calcium 330 mg