Recipe - Spinach Rice

2 tablespoon Butter
One half cup Chopped onion
1 Minced clove garlic
1 tablespoon Flour
One half teaspoon Salt
One half teaspoon Chicken bouillon mix
1 cup Undiluted Carnation 2%
Evaporated Milk
1/3 cup Water
1 cup Shredded Cheddar cheese
1 pack Well trained thawed frozen
chopped spinach (300g)
1 One half cup Cooked rice
Buttered bread crumbs

Melt butter in med. saucepan. Sauté onion and garlic until tender. Blend in
flour, salt and bouillon mix. Gradually stir in e. milk and water. Cook and
stir over mid. heat until mixture just comes to a boil and thickens. Remove
from heat. Add cheese; stir until melted. Stir in spinach and rice. Spoon
into 1 quart casserole. Top with buttered crumbs. Bake in moderate oven
(375) 20 to 25 minutes. Makes 5 or 6 servings.

Posted to EATL Digest 25 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 25, 1997.