45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 383g
Price Per Serving: 2.43$
477kcal
Nutrition
Calories: 477kcal
Protein: 15.93%
Fat: 35.02%
Carbs: 49.05%
Ingredients
- 14 ounce artichoke hearts drained chopped canned
- 0.1 teaspoon pepper black
- 1 cup evaporated milk fat-free
- 4 garlic cloves minced
- 2 jalapeño peppers
- 0.5 cup cream cheese light
- 1 cup rice long-grain uncooked
- 0.8 teaspoon salt
- 3 ounces sharp cheddar cheese shredded reduced-fat
- 10 ounce pkt spinach frozen dry thawed drained chopped
- 1 teaspoon vegetable oil
- 1 cup onion yellow chopped
Equipment
Directions
- Remove and discard stems and seeds from jalapeo peppers; mince peppers, and set aside.
- Cook rice according to package directions, omitting salt and fat.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and garlic; saut 5 minutes or until golden.
- Add spinach, minced pepper, and milk; stir to blend thoroughly. Bring to a boil; add cream cheese, and stir until cheese melts.
- Remove from heat.
- Add rice, Cheddar cheese, artichokes, salt, and black pepper to spinach mixture; stir well.
- Place over medium heat; cover and cook 7 to 10 minutes, stirring twice, until mixture thickens slightly.
Nutrition Facts
Properties
Nutrition Score
27.962608736494%
Flavonoids
Nutrients percent of daily need