Spinach Rice with Cheddar and Pimiento

  • Yield: 8 to 10 servings

'This has been a regular on my table for more than 30 years. It is a particular favorite because not only is it delicious and a perfect accompaniment to turkey, but it is colorful as well.'


3tablespoons butter
3cups cooked rice
1/2cup chopped green onions
1/4cup sliced almonds
2 (10-ounce) cans condensed chicken broth
1/2teaspoon pepper
2 (10-ounce) packages frozen chopped spinach, thawed, undrained
2cups shredded Cheddar
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 broth and pepper. Bring to a boil; reduce the heat and simmer, covered, for 15 minutes.
  3. Add the spinach and simmer, covered, for 10 minutes. Remove from the heat and stir in the cheese and pimientos. Spoon into a serving dish.

Marie Pantalone, Fairfax, Va.