- 1 3/4 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 vegetable 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.
03/09/2017
recipepes.com
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