Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

This rice, spinach and Cheddar pie is a cinch to prepare--especially if you have leftover cooked rice. If you don't, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.

Source: EatingWell Magazine, March/April 2012




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.

  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

  • Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.

  • Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Nutrition Facts

1 slice
341 calories; protein 14.1g; carbohydrates 30.5g; dietary fiber 3.2g; sugars 1.5g; fat 18g; saturated fat 5.7g; cholesterol 143.4mg; vitamin a iu 5929.9IU; vitamin c 3.9mg; folate 91.9mcg; calcium 225.5mg; iron 1.9mg; magnesium 47.5mg; potassium 295.6mg; sodium 313.1mg; thiamin 0.1mg.

1 1/2 starch, 1/2 vegetable, 1 high-fat meat, 2 fat