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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
