Slow Cooker Spinach & Rice

Name: Slow Cooker Spinach & Rice
Ingredients: 2 tablespoons butter; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1/4 teaspoon dried thyme; 4 cups reduced-sodium chicken broth; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 package (8 ounces) cream cheese, softened; 1 teaspoon salt; 1 teaspoon pepper; 2 cups uncooked converted rice; 2 cups shredded cheddar cheese; 1/2 cup panko (Japanese) bread crumbs; 1/4 cup grated Parmesan cheese

13 ingredients

2 steps

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon dried thyme
4 cups reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1 teaspoon salt
1 teaspoon pepper
2 cups uncooked converted rice
2 cups shredded cheddar cheese
1/2 cup panko (Japanese) bread crumbs
1/4 cup grated Parmesan cheese

Directions

1

In a large saucepan, melt butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Add broth; bring to a simmer. Remove from heat. Stir in spinach, cream cheese, salt and pepper until blended. Transfer to a 4-qt. slow cooker. Stir in rice.
2

Cook, covered, 3-4 hours or until rice is tender and liquid is absorbed, stirring halfway through cooking. Remove insert; top with cheddar cheese. Let stand, covered, 20 minutes. Top with bread crumbs and Parmesan cheese.