Cheesy Artichoke Rice
  • 1 cup converted rice (Uncle Ben's recommended)
  • 1 can (14.5 ounce) chicken broth, plus water to equal 2¼ cups liquid.
  • 2 tablespoons butter
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 can (14 ounce) Artichoke Hearts, drained and rough chopped.
  • 1 teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ½ cup milk
  • 1 cup Ricotta Cheese
  • 2 cups Five Italian Cheese (8 ounce package), divided
  • ½ cup Parmesan Cheese
  • ⅛ teaspoon ground nutmeg
  • 2 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 2 tablespoons 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, 1½ 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 ½ cup Italian Blend cheese. Bake in a 350 degree oven for 30-35 minutes until bubbly and cheese is lightly brown.
Recipe by Sunflower Supper Club at