Ingredients

  • 1 1/2 cups uncooked white rice
  • 1 large bunch fresh spinach
  • 1 large yellow onion
  • 2 tbsp butter
  • 1 1/2 cups cheese
  • 1/4 tsp garlic salt
  • 4 large eggs
  • 1/2 cup milk
  • 2 tsp salt
  • 1/2 tsp ground black pepper

Directions

  1. Add the rice to 3 cups water in a pot. Cover, bring to the build, and cook for 5 minutes. Turn heat to low and simmer for 20 minutes or until the rice is tender.
  2. Remove the stems from the spinach and wash well. Pat dry. Place in a medium-sized pot with 1 cup water. Cover and cook on low heat until the spinach is limp and has diminished in size to about 1 cup. Drain off the water from spinach.
  3. Preheat the oven to 180C (350F)
  4. Peel the onion and chop into 1/4” pieces. In a large frying pan, melt the butter. Add the onion and cook until clear and tender but not brown. Add the rice, spinach, 1/2 cup of the cheese , and the garlic salt, mix well.
  5. Combine the eggs, milk, salt, and pepper; mix well. Stir into the rice mixture.
  6. Pour into a casserole dish, sprinkle on remaining cheese, and bake, uncovered for 30 minutes.

The Everything Easy Mexican Cookbook: Includes Chipotle Salsa, Chicken Tortilla Soup, Chiles Rellenos, Baja-Style Crab, Pistachio-Coconut Flan…and Hundreds More! Paperback – 9 January 2015