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Baked Rice With Spinach and Parmesan Cheese


Rice With Spinach and Parmesan Cheese

Rice With Spinach and Parmesan Cheese

Diana Rattray
Spinach, herbs, and Parmesan cheese, make this easy baked rice dish both flavorful and colorful. This is a nice alternative to potatoes, and it's delicious with steak and sliced tomatoes or a tossed salad.
Large Photo of This Rice Casserole


  • 1/2 cup finely chopped onion
  • 3 tablespoons olive oil
  • 4 1/2 to 5 cups chicken broth
  • 2 cups long grain rice, uncooked
  • 1/4 to 1/2 teaspoon pepper
  • 6 ounces coarsely chopped spinach, about 4 cups
  • 2 to 3 tablespoons chopped fresh herbs, such as dill, basil, thyme, chives
  • 1 cup shredded fresh Parmesan cheese, about 4 ounces
  • salt, to taste


Heat oven to 400°.

In a medium saucepan or saute pan, heat olive oil over medium heat. Add onion and cook, stirring, until onion is wilted. Add 4 1/2 cups of chicken broth and continue cooking until it comes to a simmer.

Put the rice in a colander or mesh strainer and rinse with cold water; transfer to a lightly greased 3-quart casserole and stir in the broth and onion mixture. Bake, uncovered, stirring occasionally, for 25 minutes, or until liquid is almost absorbed. Remove from oven and stir in the pepper, spinach, herbs, and Parmesan cheese. Add salt, to taste. Add a little more chicken broth, if needed. Cover and cook for 5 minutes longer.

Stir to fluff and serve.

Serves 8.

More Rice Recipes
Wild Rice Pilaf
Spanish Rice with Chicken
Red Rice I
Spanish Rice Recipe
Spanish Rice II
Baked Dirty Rice Recipe
Brown Rice Recipe
Brown Rice Casserole
Curried Rice and Lentils
Lentils and Rice
Stuffed Peppers with Rice

Rice Recipe Index
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Rice Casseroles
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