This veggie dish serves perfectly well as a main course. Jazz up spinach by adding some spices and make a great packed lunch too! This is a healthy meal you can make for your family and have the kids enjoying it, not knowing the amount of vegetables they are eating. The spices and ingredients in this dish are an interesting way of spicing up vegetables. Try it today!
- 13/4 cups water
- 3/4 cup white rice
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded Swiss cheese
- Salt and pepper to taste
- 1 teaspoon hot pepper sauce
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 2 tablespoons Bidco Sunflower oil
- 1 onion, chopped
- 2 cloves garlic
- 1 red bell pepper, chopped
- 1 (15 ounce) can white corn, drained
- 1/2 cup dried bread crumbs, seasoned
- 2 tablespoons butter, diced
- Combine water and rice in a small saucepan, and bring to a boil.
- Cover, reduce heat, and simmer for 20 minutes.
- Melt 3 tablespoons butter in a large saucepan over medium heat.
- Mix flour into the butter slowly, stirring constantly.
- Whisk in milk a small amount at time until smooth.
- Cook over a medium heat until thickened, stirring constantly.
- Stir in 1 1/2 cups shredded Swiss cheese, salt, pepper, and hot sauce; stir until the cheese melts.
- Stir in spinach.
- Meanwhile, heat oil in a skillet over medium heat.
- Cook onion, garlic, bell pepper, and corn in oil until tender, stirring frequently.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large casserole dish, combine rice, spinach-cheese mixture, and onion mixture. Sprinkle breadcrumbs over the top of the casserole, dot with 2 tablespoons butter, and top with remaining 1/2 cup of cheese.
- Bake, uncovered, in the preheated oven for approximately 20 minutes, or until cheese topping melts.