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GOYA RICE & CHEESE CASSEROL

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Rice And Easy Casserole

Ingredients

2tbsp. butter, divided

1box (8 oz.) GOYA® Yellow Rice

1tbsp. GOYA® Extra Virgin Olive Oil

1small yellow onion, finely chopped (about ½ cup)

½tsp. cayenne pepper

1pkg. (8 oz.) frozen chopped spinach, thawed and drained

2eggs

1cup milk

4½ cups shredded sharp cheddar cheese, divided

1tsp. dried basil

1 tsp. finely chopped fresh parsley

1tsp. dried thyme

Directions

1.Heat oven to 350ºF. Grease 9″x13″ casserole dish with 1 tbsp. butter; set aside. Cook rice according to package directions; set aside.
2.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.
3.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.

Quality Goya products are available at many food stores and supermarkets.
Find this recipe at:Printed 1/31/2011
http://www.goya.com/english/recipes/recipe.html?id=370

To print this page, select “Print” from the File menu of your browser.
Rice And Easy Casserole

Ingredients

2tbsp. butter, divided

1box (8 oz.) GOYA® Yellow Rice

1tbsp. GOYA® Extra Virgin Olive Oil

1small yellow onion, finely chopped (about ½ cup)

½tsp. cayenne pepper

1pkg. (8 oz.) frozen chopped spinach, thawed and drained

2eggs

1cup milk

4½ cups shredded sharp cheddar cheese, divided

1tsp. dried basil

1 tsp. finely chopped fresh parsley

1tsp. dried thyme

Directions

1.Heat oven to 350ºF. Grease 9″x13″ casserole dish with 1 tbsp. butter; set aside. Cook rice according to package directions; set aside.
2.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.
3.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.

Quality Goya products are available at many food stores and supermarkets.
Find this recipe at:Printed 1/31/2011
http://www.goya.com/english/recipes/recipe.html?id=370

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