Ingredients
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1 cup enriched long-grain white rice
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2 (10 oz) pkgs frozen chopped spinach
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2 cups shredded Cheddar cheese
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4 large eggs, beaten
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4 tbsp unsalted butter, softened
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2/3 cup whole milk
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4 tbsp chopped onion
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1 tsp Worcestershire sauce
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2 tsp kosher salt
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1/2 tsp rosemary or thyme leaves, crushed
Steps
1
In a saucepan, combine 2 cups water and rice. Bring to a boil. Reduce heat to low, cover with lid, and simmer 15 to 20 minutes, until all water is absorbed. Remove from heat and fluff with a fork. Let cool completely.
2
Preheat oven to 350°F. To a large microwave-safe bowl, add the spinach. Cover and cook on high 6 to 8 minutes, stirring halfway through. Let stand covered 1 minute. Season with salt and pepper. Drain.
3
In a large bowl, combine spinach, rice, cheese, eggs, butter, milk, onion, Worcestershire sauce, salt, and herb leaves. Pour into a 10x7" baking dish. Bake until bubbly, about, 20 to 25 minutes.
