Creamy, cheesy rice casserole loaded with spinach and tender artichoke hearts.
8 steps, about 60 minutes start to finish.
Cook rice in an Instant Pot: add rice and chicken broth, seal, and cook on Manual for 3 minutes with a 10-minute natural release. Alternatively, cook on stovetop per package directions.
Preheat oven to 325°F. Grease a 9x13 baking dish.
In a large bowl, mix together the cooked rice, squeezed spinach, chopped artichoke hearts, cream cheese, sour cream, garlic, onion powder, salt, pepper, and 1 cup of the cheese blend.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with the remaining 1/2 cup cheese.
Bake at 325°F for 25-30 minutes until heated through and bubbly.
Broil for 2-3 minutes at the end if desired for a golden top.
Let rest 5 minutes before serving.
“Squeeze the thawed spinach as dry as you can and drain the artichokes well, because all that trapped water turns the casserole loose and soupy. A couple minutes under the broiler at the end gives you that golden, bubbly cheese top.”
