If you’re tired of brown and white rice, try this new family dinner made with pre-seasoned Goya yellow rice. Check out the Goya Website for other great recipes. This one is a meatless mexican casserole but has nice sources of protein.
2 tbsp. butter, divided
1 box (8 oz.) GOYA® Yellow Rice
1 tbsp. Extra Virgin Olive Oil
1 small yellow onion, finely chopped (about ½ cup)
½ tsp. cayenne pepper
1 pkg. (8 oz.) frozen chopped spinach, thawed and drained
2 eggs
1 cup milk
4½ cups shredded sharp cheddar cheese, divided
1 tsp. dried basil
1 tsp. finely chopped fresh parsley
1 tsp. dried thyme
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Directions
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Heat oven to 350ºF. Grease 9″x13″ casserole dish with 1 tbsp. butter; set aside. Cook rice according to package directions; set aside.
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Heat remaining butter and oil in large skillet over medium-high heat. Add onions, sprinkle with cayenne pepper and cook until translucent, stirring occasionally, about 5 minutes. Add the spinach; cook until heated through, about 5 minutes more; set aside.
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In a large bowl, whisk together the eggs and the milk until well blended. Stir in 4 cups cheese, basil, parsley, thyme, reserved rice and reserved spinach mixture until combined. Pour rice mixture into prepared casserole dish; sprinkle with remaining cheese. Bake, uncovered, until cheese melts and begins to bubble, about 30 minutes.
Serves 4-6
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