Dishes like this Broccoli, Spinach & Cheddar Rice Pie tick all the best boxes. Comforting carbs? Check. Rich, gooey cheese? Check. Plenty of healthy greens? Check and check. And when it takes less than 45 minutes from start to finish to throw together, you know it’s going to be a keeper.

While the ingredients are simple, this Broccoli, Spinach & Cheddar Rice Pie is certainly anything but boring. Garlic powder, onion powder, smoked paprika, mustard powder and a pinch of cayenne elevate the humble broccoli, spinach and rice to delectable proportions. We used sharp cheddar cheese and 2% milk, but you could use any sort of cheese/milk combo you want ⁠— gruyere or gouda would be absolutely fabulous, and you could even swap in whole milk or heavy cream too for more decadence.

Whether eaten on its own or served as a side dish, this Broccoli, Spinach & Cheddar Rice Pie is a guaranteed crowd pleaser!

INGREDIENTS

• 1 T. butter

• 1 yellow onion, diced

• 1 broccoli head, chopped into small florets

• 10 oz. frozen spinach, defrosted

• 2 t. garlic powder

• 1 t. onion powder

• 1 t. smoked paprika

• 1 t. mustard powder

• 1/2 t. cayenne

• 4 eggs

• 1/4 c. milk

• 2 c. cooked brown rice

• 8 oz. sharp cheddar cheese, shredded

• Salt & pepper, to taste

STEPS

1) Preheat the oven to 425 degrees. Melt the butter in a large skillet over medium heat, then add the onion and broccoli. Cook, stirring occasionally, for 5 minutes.

2) Use paper towels to squeeze as much moisture of out of the defrosted spinach as possible. Add the spinach, garlic powder, onion powder, smoked paprika, mustard powder and cayenne to the onion/broccoli mixture. Toss well to coat, and use your spoon or spatula to break the spinach up into smaller pieces. Cook for 3 minutes, then remove from heat.

3) Whisk the eggs and milk together in a small bowl. Add the onion/spinach/broccoli mixture to a separate large bowl. Add the cooked rice and shredded cheese to the bowl with the broccoli mixture and toss well to combine. Season well with salt and pepper, then pour in the egg/milk mixture. Toss well to combine. Use a spatula to scoop the mixture evenly into a round pie dish. Bake uncovered for 25 minutes. Allow to cool before serving.