- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Baked Jack Rice
Donna Smith
Ingredients
2 tablespoons chicken broth
1 onion, chopped
3 cloves garlic, minced
2 cans (14 ounces each) chicken broth
1 cup long-grain white rice
1 jar (4 ounces) roasted red peppers, drained
1/2 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup shredded Monterey Jack cheese
1/4 cup grated parmesan cheese
Directions
In saucepan, combine 2 tablespoons of chicken broth, the onion, and the garlic. Saut矵ntil onions are soft and the broth is evaporated, then brown onions about one minute. Add the two cans of chicken broth, rice, roasted red peppers and the black pepper. Bring to boil. Stir, reduce heat and simmer 20 minutes. Remove from heat. In a large bowl, combine the cooked rice, the spinach and the cheese. Spoon into a greased casserole dish. Sprinkle with the Parmesan cheese. Bake about 30 minutes, or until top is golden.