Spinach-Artichoke Rice Bake, Cheesy Thanksgiving Side

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What kind of recipe is it?

Spinach-Artichoke Rice Bake is a creamy and savory side dish that combines the richness of spinach and artichokes with tender rice, perfect for any occasion.

This comforting casserole is loaded with flavors and textures, featuring a cheesy topping that adds a delightful crunch.

It’s an ideal choice for families seeking a nutritious yet delicious meal, and it’s perfect for gatherings or potlucks.

Vegetarian-friendly, it appeals to health-conscious diners looking to enjoy a satisfying dish without sacrificing flavor.

Ingredients

This table provides a thorough list of ingredients along with their respective quantities for the Spinach-Artichoke Rice Bake recipe.

Cooking Steps

1. Preheat the oven to 180 °C (350 °F) and position the oven rack in the middle.

2. Prepare a 23 x 33 cm (9 x 13 inch) baking dish by greasing it lightly with olive oil or cooking spray to prevent sticking.

3. In a medium-sized saucepan, combine 240 ml (1 cup) of long-grain white rice and 480 ml (2 cups) of vegetable broth. Bring to a boil over medium-high heat.

4. Once boiling, reduce the heat to low, cover the pan, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed. The rice should be fluffy with a slight bite (al dente).

5. While the rice cooks, in a large skillet over medium heat, heat 15 ml (1 tablespoon) of olive oil. Add 1 small, chopped onion and 2 cloves of minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.

6. Stir in 2 cups of chopped fresh spinach and cook for an additional 2-3 minutes until wilted, stirring occasionally. The mixture should release a pleasant aroma and become vibrant green.

7. In a large mixing bowl, combine the cooked rice, the spinach-onion mixture, 8 ounces (225 g) of softened cream cheese, 240 ml (1 cup) of sour cream, 120 g (½ cup) of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, and the seasonings: ½ teaspoon of salt, ¼ teaspoon of black pepper, and optional ¼ teaspoon of red pepper flakes.

Mix until well combined and creamy.

8. Transfer the mixture to the prepared baking dish, spreading it evenly. Top with additional shredded mozzarella if desired for a cheesy crust.

9. Bake in the preheated oven for 25-30 minutes until the mixture is bubbly and golden on top. The edges should lightly brown, and you may notice a slight crispiness.

10. Remove from the oven and drizzle with 15 ml (1 tablespoon) of fresh lemon juice to enhance the flavors. Allow the rice bake to rest for about 5-10 minutes before serving to allow for carryover cooking and easier serving.

11. Cut into squares and serve warm. Enjoy the rich aroma and creamy texture of the Spinach-Artichoke Rice Bake.

Variations

• Quinoa Spinach Bake: Substitute the rice with 240 g (1 cup) of cooked quinoa for a gluten-free and protein-rich option.
• Vegan Spinach-Artichoke Bake: Replace the cream cheese, sour cream, and cheeses with vegan alternatives, such as cashew cream and nutritional yeast, for a dairy-free version.
• Mixed Veggie Rice Bake: Add 1 cup (150 g) of chopped artichoke hearts and 1 cup (150 g) of diced bell peppers to the spinach-onion mixture for extra flavor and texture.
• Smoky Chipotle Rice Bake: Incorporate ½ teaspoon of smoked paprika and 1 minced chipotle pepper (in adobo sauce) into the rice mixture for a spicy smoky twist.

Tips on plating and presentation

How can you enhance the visual appeal of your Spinach-Artichoke Rice Bake?

I love to serve it in a vibrant ceramic dish, topped with a sprinkle of paprika for color.

Adding fresh herbs, like parsley or basil, right before serving elevates the look.

Use a spatula to create nice, even portions, and consider a side of colorful roasted veggies for contrast.

What other dishes can I pair it with?

While enjoying my Spinach-Artichoke Rice Bake, I find it pairs wonderfully with a crisp garden salad. The freshness of the veggies complements the creamy, cheesy rice perfectly.

I also love serving it alongside roasted vegetables or succulent grilled chicken. For a hearty twist, a warm, buttery bread rolls elevate the meal, making it feel festive and complete.

What drinks can I pair it with?

Alongside a fresh garden salad or roasted vegetables, the right drink can enhance the flavors of your Spinach-Artichoke Rice Bake.

I love pairing it with a crisp white wine, like a Sauvignon Blanc, which balances the creaminess.

For non-alcoholic options, a sparkling water with a twist of lemon or a revitalizing iced tea works beautifully too.

Enjoy experimenting!

Frequently Asked Questions

Can I Make This Dish Ahead of Time?

Absolutely, you can make this dish ahead of time! I usually prepare it a day in advance, store it in the fridge, and then just bake it when I’m ready to serve. Enjoy!

Is This Recipe Suitable for a Vegetarian Diet?

Yes, this recipe’s definitely suitable for a vegetarian diet! I’ve enjoyed making it, and the ingredients align perfectly with vegetarian principles. You’ll love how delicious and satisfying it turns out to be.

How Can I Store Leftovers Properly?

I store leftovers in airtight containers and refrigerate them within two hours. They usually last three to four days. For longer storage, I freeze portions in freezer-safe containers, helping keep them fresh and tasty!

Can I Use Frozen Artichokes Instead of Fresh?

Absolutely, I use frozen artichokes all the time! They’re convenient and save prep time. Just make sure to thaw them properly before adding to your dish, and you’ll still enjoy great flavor and texture.

What Is the Nutritional Information for This Dish?

I’ve found that this dish typically contains around 300 calories per serving, with a good amount of protein and fiber. It’s packed with vitamins, thanks to the spinach and artichokes, making it a nutritious choice!