Name: Slow-Cooker Spinach & Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 bread crumbs -; 1/4 cup grated Parmesan cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Spinach & Rice

1. 2 tablespoons butter -

2. 1 medium onion, finely chopped -

3. 2 garlic cloves, minced -

4. 1/4 teaspoon dried thyme -

5. 4 cups reduced-sodium chicken broth -

6. 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry -

7. 1 package (8 ounces) cream cheese, softened -

8. 1 teaspoon salt -

9. 1 teaspoon pepper -

10. 2 cups uncooked converted rice -

11. 2 cups shredded cheddar cheese -

12. 1/2 cup panko bread crumbs -

13. 1/4 cup grated Parmesan cheese -

How to cook deliciously - Slow-Cooker Spinach & Rice

1. Stage

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. Stage

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.