Spinach artichoke rice bake
Everything you love about spinach artichoke dip, creamy, garlicky and cheesy, baked with rice into a dinner you can eat with a fork.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.80 a serving
- 480 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 package frozen chopped spinach, thawed
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup milk
- 3 cloves garlic, minced
- 1½ cups long-grain white rice, cooked, about 4½ cups (leftover rice works)
- 1 can artichoke hearts, drained and chopped
- 1½ cups shredded mozzarella, divided
- ½ cup grated parmesan, divided
- ½ cup panko breadcrumbs
From your pantry
- 1 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 480 calories, 18 g protein, 52 g carbs and 22 g fat, and costs about $1.80 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sour cream? Plain Greek yogurt works.
- No milk? Half-and-half works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F and rub a 9x13-inch baking dish with a little of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Squeeze the thawed spinach hard in a clean kitchen towel until no more water comes out.
Dolly’s tip: Wet spinach makes a watery bake. Squeeze until your hands hurt a little.In a large bowl, beat the cream cheese, sour cream, milk, garlic, salt and pepper with a fork until smooth.
the rice, spinach, artichokes, 1 cup of the mozzarella and most of the parmesan.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Spread it in the dish. Top with the rest of the mozzarella and parmesan, then the panko with the rest of the oil.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
25 to 30 minutes, until bubbling, on top and hot all the way through.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 27 min 30 sec
Food safety: Put leftovers in the fridge within 2 hours and eat them within 3 to 4 days. Reheat until steaming hot, 165°F.
Let it 5 minutes before serving.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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