Spinach and Artichoke Rice

Spinach and Artichoke Rice
4-6 servings
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1/2 cup unsalted butter
1 medium onion, chopped
1 (10-ounce) package frozen chopped spinach, thawed, all moisture squeezed out
1 (6-ounce) jar marinated artichoke heats, drained, chopped
4 green onion (including tops), chopped
2 tablespoons minced parsley, preferably flat leaf
1/4 teaspoon red (cayenne) pepper
1 teaspoon freshly ground black pepper
1-1/2 teaspoon grated gingerroot
salt and pepper
3 cups cooked white rice
1/3 cup dry sherry

Melt butter in a deep-sided 12-inch skillet over medium heat. Add onion; cook until slightly wilted and transparent (about 5 minutes). Add spinach, artichoke hearts, green onions, parsley, red pepper, black pepper, gingerroot and salt. Cook stirring, 5 minutes. Add rice and stir to blend. Stir in sherry and cook until bubbly and heated through (about 10 minutes). Remove from heat and spoon into a serving dish.

 

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