Rice and Easy Casserole

• 2 tablespoons butter, divided
• 1 (8 ounce) boxgoya yellow rice
• 1 tablespoon goya extra virgin olive oil
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 12 teaspoon cayenne pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 eggs
• 1 cup milk
• 4 12 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon finely chopped fresh parsley
• 1 teaspoon dried thyme

1. Heat oven to 350 degrees F. Grease 9"x13" casserole dish with 1 tablespoons butter; set aside.
2. Cook rice according to package directions; set aside.
3. Heat remaining butter and oil in large skillet over medium-high heat.
4. Add onions, sprinkle with cayenne pepper and cook until translucent, stirring occasionally, about 5 minutes.
5. Add the spinach; cook until heated through, about 5 minutes more; set aside.
6. In a large bowl, whisk together the eggs and the milk until well blended.
7. Stir in 4 cups cheese, basil, parsley, thyme, reserved rice and reserved spinach mixture until combined.
8. Pour rice mixture into prepared casserole dish; sprinkle with remaining cheese.
9. Bake, uncovered, until cheese melts and begins to bubble, about 30 minutes.

butter, yellow rice, olive oil, yellow onion, cayenne pepper, eggs, milk, cheddar cheese, basil, parsley, thyme

Taken from www.food.com/recipe/rice-and-easy-casserole-403048 (may not work)