This doesn’t look that appetizing, but Jason just referred to it as “amazingly good.” The recipe can be found here but I’ll type it out for you so you don’t have to search.
Cheesy Baked Rice
2 teaspoons SmartSpread
1 medium yellow onion, minced
2 cloves garlic, minced
2 cups chicken broth
1 cup brown 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 reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat oven to 350 F. Spray a 1-1/2 quart casserole dish with cooking spray.
In a medium saucepan, melt butter over medium heat. Add onion and garlic; sauté until lightly browned, about 8 minutes.
Add broth, rice, roasted red peppers, and black pepper. Bring mixture to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until liquid is absorbed, about 20 minutes. Remove from heat.
In a medium bowl, combine rice mixture, spinach, and mozzarella. Spoon into prepared casserole. Sprinkle parmesan on top. Bake until top is golden, about 30 minutes. Serve immediately.
I forgot the parmesan cheese topping, but otherwise followed the directions. Although it was delicious, it took nearly an hour to make, which was sort of a pain for a Monday night.
So, I’ve been thinking about trying to arrange an Atlanta blogger (or reader) dinner for a while. I keep seeing other bloggers do it in their cities and it seems like a fun thing to do. I know that there are at least 5-6 of us in the ATL. Maybe a Friday or Saturday night in November? Let me know if you’re interested!