Green Rice I

Green Rice I

Andrea 0

"Excellent way to sneak in veggies. Use fresh or frozen spinach. Also good with one package of chopped broccoli instead of the spinach."

Ingredients 1 h {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 2 quart casserole dish.
  2. In a saucepan, combine water and rice, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and stir in the spinach, egg, evaporated milk, and cheese. Spoon into the prepared casserole dish.
  3. Bake for 30 minutes in the preheated oven, or until middle is set.
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Reviews 70

  1. 83 Ratings


This was very easy to make and tasted great. I used milk + margarine instead of evaporated milk. I also added some garlic powder and italian seasonings for flavor. Didn't have enough shredded cheese so I used a little parmesan. It turned out great! I did have to cook it for a little longer than the recipe called for.


My husband despises spinach, but he LOVES this dish. The first time I made it, he turned down a second helping of meat so he could have extra green rice! Like others, I added garlic powder, mixed herbs/italian seasoning, salt and pepper and doubled the amount of cheese. I also substituted regular milk + butter for the evaporated milk.


This is GREAT! No complaints.Very rich tasting, creamy, not over powered by spinach either. Mine did not turn out one bit dry. I used freash spinach. Cooked spinach in chicken broth instead of plain water. It's a keeper!