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Cheesy Spinach-Rice Skillet

Yield 4 servings (serving size: 1 1/2 cups)

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection