Cheesy Artichoke Rice

• 1 can (14.5 Oz. Size) Chicken Broth Plus Enough Water To Make 2 1/4 Cups Liquid
• 1 cup Converted Rice, Uncle Ben's Recommended
• 2 Tablespoons Butter
• 1/2 cups Chopped Onion
• 2 cloves Garlic, Minced
• 1 can (14 Oz. Size) Artichoke Hearts, Drained And Roughly Chopped
• 1 teaspoon Kosher Salt
• 3/4 teaspoons Freshly Ground Black Pepper
• 1/2 cups Milk
• 1 cup Ricotta Cheese
• 2 cups Five Italian Cheese, Divided
• 1/2 cups Parmesan Cheese
• 1/8 teaspoons Ground Nutmeg
• 2 whole Eggs, Beaten

1. Bring chicken broth with water and rice to a boil. Reduce heat and cover. Simmer for about 20 minutes until liquid is absorbed and rice is tender. Remove from heat and set aside covered for 5 minutes. Uncover and fluff with a fork.
2. Meanwhile, while the rice is cooking, melt butter in a large skillet. Add the onion and cook about 3-4 minutes until tender. Add minced garlic and cook for another minute until fragrant. Remove from heat.
3. Add chopped artichoke hearts, salt, pepper, milk, Ricotta, 1 1/2 cups Italian Blend cheese,Parmesan and nutmeg. Mix well. Fold in the beaten eggs and transfer to a greased 2-quart baking dish. Top with remaining 1/2 cup Italian Blend cheese. Bake in a 350u0b0F oven for 30-35 minutes until bubbly and cheese is lightly brown.
4. Enjoy!

chicken broth, rice, butter, onion, garlic, hearts, kosher salt, freshly ground black pepper, milk, ricotta cheese, italian cheese, parmesan cheese, ground nutmeg, eggs

Taken from tastykitchen.com/recipes/sidedishes/cheesy-artichoke-rice/ (may not work)