Ingredients
6
6 servings
- •⅓ cup uncooked long grain white rice
- •⅔ cup water
- •1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- •¼ cup milk
- •2 fresh jalapeno peppers, seeded and chopped
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •2 tablespoons butter
- •½ cup chopped onion
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •4 ounces processed cheese food, cubed
Instructions
- In a pot, bring rice and water to a boil. Cover, reduce heat to low, and simmer, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix soup, milk, jalapeño peppers, salt, and pepper.
- Melt butter in a large skillet over medium-low heat, and cook onion until tender. Mix in cooked rice and spinach. Pour soup mixture into the skillet, and continue cooking until heated through. Mix in cubed processed cheese, and transfer to the prepared baking dish.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Nutritional Facts
Per 6 servings
- Calories: 207
- Carbohydrate: 18g
- Fat: 12g
- Fiber: 2g
- Protein: 8g
- Sugar: 3g
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