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2 cans (13-3/4 oz. each) chicken broth
2 pkgs (9 oz. each) Birds Eye Creamed Spinach, thawed
1 cup Original Minute Rice
1/8 teaspoon pepper
Dash of nutmeg
1/4 cup grated Parmesan cheese
Bring broth and spinach to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Season with pepper and nutmeg; sprinkle with cheese.
Makes 6 servings. |
