Spinach & Sun Dried Tomato Rice

Spinach & Sun Dried Tomato Rice

This was just submitted by an old college friend.  It can be made on the stovetop or as a casserole.  Directions for both methods are included below.

Ingredients

- 2 tbsp butter or margarine
- 1 cup chopped onion (optional)
- 6 garlic cloves, minced
- 2 cups converted rice, dry (Uncle Ben's has been recommended)
- 6 cups milk
- 10 oz pkg (300g) frozen spinach, thawed and squeezed dry
- 1/2 cup sliced sun dried tomatoes in oil, drained
- 1/2 cup grated parmesan cheese

Directions - STOVETOP METHOD

- in large pot melt butter over medium heat
- add onion and garlic and cook 4 minutes or until softened, stirring regularly
- add rice and milk
- bring mixture to a boil
- stir in spinach, sun dried tomatoes and 1/4 cup parmesan cheese
- cover and simmer for 20 minutes
- sprinkle with remaining parmesan cheese before serving

Directions - OVEN BAKE METHOD (Apparently best this way)

- preheat oven to 350F
- lightly grease 9" x 13" glass pan
- in large pot melt butter over medium heat
- add onion and garlic and cook 4 minutes or until softened, stirring regularly
- add rice and milk
- bring mixture to a boil
- stir in spinach, sun dried tomatoes and 1/4 cup parmesan cheese
- pour into prepared glass pan & sprinkle with remaining parmesan cheese
- bake for 30 minutes until rice is tender and casserole is lightly browned
- let stand 5 minutes before serving

Prep time: 5 minutes
Cook time: 20 to 30 minutes (depending on method)
Servings: 12

Enjoy!
~ The Lazy Gourmet