Green Rice Casserole
Green rice casserole is unique side dish with rice, fresh spinach, cheese, and fresh herbs in bright green creamy casserole. Ready in about 1 hour including baking time. It can be served as side dish or main course and even picky eaters ask for seconds. It’s a great make ahead side dish that freezes beautifully for busy weeknights and the perfect way to get family to eat extra veggies without complaining. It pairs well with roasted chicken, pork chops, or serve as vegetarian main dish. Store any leftovers in fridge up to 3 days or freeze for longer storage.
This green rice casserole is a unique recipe that’s perfect for any time of year! First time my family tried it, even the picky eaters (you know the kids AND the husband) were asking for seconds. I was shocked!
Whether you need perfect side dish for big dinner party or great recipe you can make quickly, you have to try this! I was skeptical too at first, but it’s so delicious and I just love the bright color.
With rice, spinach, cheese, and ton of fresh herbs, this is great meal to make ahead of time and freeze for those busy weeknights. Rice in general holds up really well in the freezer!
Plus it’s great way to get family, especially the kiddos, to eat some extra veggies. They don’t even notice, they just love the color. When I tell them they will get strong like Popeye, they just laugh.
The bright green color makes it fun and different so it’s not your average rice casserole. Pair it with air fryer chicken, pork chops, brown sugar glazed carrots, and and Italian chopped salad!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Rice – While you can use white rice or brown rice, I like to use white, long grain, par-boiled rice like Uncle Ben’s. Brown rice is great too but it takes longer to cook.
- Frozen spinach – For me, frozen spinach works the best. Drain it well! If you want to use fresh, you might need to double up the amount and cook it first. It does tend to shrink down quite a bit.
- Green bell pepper – You can swap out the green pepper for a poblano pepper or use a different color. But it won’t be all green anymore.
- Shredded cheese – My favorite cheese to use is Monterey Jack because it melts so creamy and doesn’t overpower the vegetables. I have also tested it with mozzarella, white American, and sharp cheddar. All taste great but they can add some extra color.
- Evaporated milk – The milk can be substituted for condensed canned soups, like cream of celery soup or cream of chicken soup.
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How To Make Green Rice Casserole
- Preheat the oven to 350F. Spray a 9×9 inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the rice, spinach, bell pepper, onions, garlic, and half of your shredded cheese until mixed.
- In a separate bowl, whisk together the eggs, evaporated milk, salt, and pepper. Pour into the rice mixture and stir to combine.
- Spread the mixture into the prepared baking dish, top with the remaining cheese, and bake for 30 minutes or until the cheese is bubbly and melted. Remove and let sit for 2-3 minutes before cutting.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
Refrigerator: Leftovers are super easy to store! Transfer them to an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil. Keep up to 3 days in fridge.
Reheating: You can reheat it in the original dish in oven until warmed through or in the microwave in short intervals. I prefer the oven so it doesn’t dry out. If you use the microwave, I like to add a pat of butter or some chicken broth to it to bring back some moisture.
Freezer: This is a great make ahead recipe! It’s easy to freeze for busy weeknights when you don’t want to cook. Just assemble the casserole, wrap tightly, freeze up to 3 months. Thaw overnight in fridge before baking.
Variations
Make It Main Course: Add cooked chicken chunks into the rice and spinach mixture to pack in protein. For vegetarians, try using black beans instead.
Spice It Up:
- Add green chiles along with green bell pepper
- Leave out bell pepper altogether, just use chopped green chilies for a little kick
- Add jalapeños for extra heat if you like it extra spicy
Different Rice: Although I recommend long grain uncooked rice, cut down prep time by cooking instant white rice instead. Brown rice works too (adjust liquid and cooking time).
Different Greens:
- Try kale instead of spinach
- Use Swiss chard for different flavor
- Mix spinach and arugula
- Add fresh basil with parsley
Cheese Options:
- Use all cheddar (skip cottage cheese)
- Try Monterey Jack for milder flavor
- Add Parmesan for nutty taste
- Use pepper jack for spicy kick
More Green Vegetable Sides
- Smothered Green Beans – Southern style with bacon
- Italian Green Beans – Roasted with garlic and tomatoes
- Longhorn Brussels Sprouts – Crispy with a sweet glaze
- Crack Green Bean Casserole – Full of bacon and ranch
Frequently Asked Questions
Yes! Instant white rice cuts down prep time. Just follow the package directions for cooking.
Yes! That’s what I use because it’s so easy. Just thaw it completely and squeeze out as much liquid as you can before adding to the casserole or it will be too watery when it bakes.
It could be because the rice absorbed too much liquid. When you reheat it, be sure to add in 2-3 tablespoons of chicken broth.
You sure can! Assemble the whole casserole, wrap tightly, and refrigerate for up to 24 hours or freeze for up to 3 months. I like to leave the cheese off the top if I do this and add it fresh right before baking.
You sure can! I have added cooked, shredded chicken and beef to it and it turns out great. It’s a whole meal in one dish! If you want to keep it vegetarian but add protein, toss in some black beans or white navy beans.
Recipe Tips & Tricks
- Long grain rice recommended – But instant white rice works to cut prep time.
- Add protein for main dish – Chicken chunks pack in protein or black beans for vegetarian version.
- Spice it up – Add green chiles with bell pepper or skip pepper and use all chopped green chilies.
- Squeeze spinach dry – If using frozen, thaw it completely and squeeze out all moisture to prevent a soggy casserole.
- Refresh dry leftovers – Add chicken stock or broth when reheating to add back moisture.
Packed full of veggies, this green rice casserole recipe is perfect for families on busy weeknights!
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Green Rice Casserole Recipe
Ingredients
- 3 cups cooked white rice
- 10 ounces chopped spinach frozen, thawed, and drained thoroughly
- 1 medium green bell pepper seeded, diced
- 2 bunches green onions sliced thin
- 3 cloves garlic minced
- 2 cups sharp cheddar cheese shredded
- 12 ounces evaporated milk
- 2 large eggs beaten
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350F. Prepare a 2 quart baking dish with nonstick spray. (8×8 or 9×9 pan)
- In a large bowl, combine the cooked rice, spinach, bell pepper, green onions, garlic, and half the cheese. Stir to combine.
- In a small bowl, combine the evaporated milk, beaten eggs, salt, and pepper. Whisk to combine.
- Add the milk mixture to the rice mixture. Stir to combine.
- Spread into prepared baking dish. Top with remaining cheese.
- Bake for 30 minutes or until bubbly and cheese is melted and golden brown.
- Remove and let sit 2-3 minutes before serving.
Notes
- Long grain rice recommended – But instant white rice works to cut prep time.
- Add protein for main dish – Chicken chunks pack in protein or black beans for vegetarian version.
- Spice it up – Add green chiles with bell pepper or skip pepper and use all chopped green chilies.
- Squeeze spinach dry – If using frozen, thaw it completely and squeeze out all moisture to prevent a soggy casserole.
- Refresh dry leftovers – Add chicken stock or broth when reheating to add back moisture.
Nutrition
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