Cheesy Spinach-Rice Skillet

• 2 jalapeno peppers
• 1 cup uncooked long-grain rice
• 1 teaspoon vegetable oil
• 1 cup chopped yellow onion
• 4 garlic cloves, minced
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 cup evaporated fat-free milk
• 1/2 cup tub light cream cheese
• 3/4 cup (3 ounces) reduced-fat shredded sharp Cheddar cheese
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Remove and discard stems and seeds from jalapeno peppers; mince peppers, and set aside.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 5 minutes or until golden. Add spinach, minced pepper, and milk; stir to blend thoroughly. Bring to a boil; add cream cheese, and stir until cheese melts. Remove from heat.
4. Add rice, Cheddar cheese, artichokes, salt, and black pepper to spinach mixture; stir well. Place over medium heat; cover and cook 7 to 10 minutes, stirring twice, until mixture thickens slightly.

peppers, longgrain rice, vegetable oil, yellow onion, garlic, milk, cream cheese, cheddar cheese, hearts, salt, black pepper

Taken from www.myrecipes.com/recipe/cheesy-spinach-rice-skillet (may not work)