Cheesy Spinach and Pumpkin Rice Bake Stovetop Version

This stovetop version is just as comforting and delicious as the original!

Ingredients

• 1 cup rice (about 200 grams)
• 1 can (about 300 grams) spinach, drained
• 1 cup pumpkin puree (about 240 grams)
• 1 cup yogurt (about 240 grams)
• 1 ½ cups cheese (cheddar or any favorite, about 150-200 grams, shredded)
• 1 teaspoon garlic powder (or to taste)
• 1 teaspoon onion powder (or to taste)
• Salt and pepper, to taste
• Olive oil or butter, for greasing the pan

Instructions

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook it according to package instructions, then set it aside.

2. Mix the Ingredients: In a large bowl, combine the cooked rice, drained spinach, pumpkin puree, yogurt, and half of the shredded cheese. Season with garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined.

3. Heat the Pan: In a large skillet, add a little olive oil or butter and heat it over medium heat.

4. Cook the Mixture: Add the rice and vegetable mixture to the skillet. Press it down gently to create an even layer.

5. Add Cheese: Sprinkle the remaining shredded cheese over the top.

6. Cover and Cook: Reduce the heat to low, cover the skillet with a lid, and cook for about 15-20 minutes. This will allow the cheese to melt and the flavors to meld. Stir occasionally to prevent sticking.

7. Serve: Once the cheese is melted and bubbly, let it cool slightly before serving. Enjoy!

Flavor Profile

This Cheesy Spinach and Pumpkin Rice Bake, cooked on the stovetop, retains the creamy and cheesy goodness, with a delightful balance of flavors coming from the pumpkin and spinach, making it comforting and satisfying.

If you have any more questions or need further adjustments, just let me know! Enjoy your cooking!