I may have said this before. While I love cooking sometimes I don’t have hours to spend in the kitchen. That may be different now since I’m now a retired US Army veteran. Yes I can now be considered a stay-at-home-mom (SAHM). I’m not sure how much I like that name. I’ve been working for as long as I’ve known myself and while I’ve been at home during the times I’ve been ill, or the times I have been on vacation, I’ve never been home for longer than a month at a time without working. Things will now be different and I intend to spend most of my time away from the computer and more with my kids. One of the things we like doing is cooking and today I want to share with you a simple meal that I’m sure the kids would enjoy. Today you’ll learn how to make our delicious Creamy Spinach Rice. While my kids don’t particularly like spinach, when it’s incorporated into this meal mixed with some cheese they don’t even notice it. I may have also mentioned that one of my kids is a vegetarian so this is always a hit with her.
Here is what you’ll need:
2 cups cooked rice
1 can of cream of chicken soup, any brand
1 can of milk
¾ cups baby spinach, chopped
1 bunch of green onions, diced
2 tbs. salted butter
1 cup of shredded mild cheddar or colby jack cheese
salt & pepper to taste
1. Preheat the oven to 350 degrees and spray a medium size baking dish with non-stick cooking spray.
2. Combine the milk, cream of chicken soup and the egg. Whisk well making sure the egg is completely blended into the mixture.
3. Add in the rice, spinach shredded cheese, green onion, butter and salt and pepper to taste. Mix well.
4. Bake uncovered 25-30 minutes.
*Makes approximately 5-6 servings as a side dish; 3-4 servings as a vegetarian main dish.