Spanish Rice with Cheddar and Pimiento

  • Yield: 8 to 10 servings


3tablespoons butter
3cups cooked rice
1/2cup chopped green onions
1/4cup sliced almonds
2 cans (10-ounce) cans condensed cream of chicken soup
1/2teaspoon salt
1/2teaspoon pepper
2 packages (10-ounce) packages frozen, chopped spinach, thawed undrained
2cups Cheddar cheese
1/2cup chopped pimientos, drained


  1. Melt butter in a large skillet over medium heat.  Add rice, green onions and almonds and cook until the onions are tender, about 4 minutes, stirring constantly.
  2. Add soup, salt and pepper.  Bring to a boil; reduce heat and simmer; covered, for 15 minutes.
  3. Add spinach and simmer; covered, for 10 minutes. Remove from heat and stir in cheese and pimientos.

Tips From Our Test Kitchen:  Fr a thinner consistency, use condensed chicken broth instead of cream of chicken soup.

—Marie Pantalone, Fairfax, VA