2 teaspoons SmartSpread
1 medium yellow onion, minced
2 cloves garlic, minced
2 cups chicken broth
1 cup brown rice
1 jar (4 ounces) roasted red peppers, drained
1/2 teaspoon black pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 cup shredded reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat oven to 350 F. Spray a 1-1/2 quart casserole dish with cooking spray.
Directions
In a medium saucepan, melt butter over medium heat. Add onion and garlic; sauté until lightly browned, about 8 minutes.
Add broth, rice, roasted red peppers, and black pepper. Bring mixture to a boil, stirring occasionally. Reduce heat to low. Cover and simmer until liquid is absorbed, about 20 minutes. Remove from heat.
In a medium bowl, combine rice mixture, spinach, and mozzarella. Spoon into prepared casserole. Sprinkle parmesan on top. Bake until top is golden, about 30 minutes. Serve immediately.
Serves 4
