Jalapeño Rice Spinach Bread Bowl
We are certain that your guests have never had a bread bowl quite like this one! Spicy and rich they will want the recipe!
Ingredients
- 4 cups packed baby spinach
- 8 oz brick-style cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 2 cups mozzarella cheese, shredded
- 1 cup Minute® Jalapeño Rice Cups
- 1/2 cup grated Parmesan cheese, divided
- 2 green onions, thinly sliced
- 3 cloves garlic, minced
- 1 loaf round sourdough bread
Categories
Instructions
Rich, creamy and flavorful, this jalapeño-spiked bread bowl will be a show-stopper at any gathering.
Step 1
Transfer spinach to microwave-safe bowl. Microwave on HIGH power for 1 to 2 minutes or until wilted. Let cool completely, then squeeze out excess moisture.
Step 2
Meanwhile, preheat oven to 375°F. Line baking sheet with parchment paper.
Step 3
In large bowl, using handheld electric mixer, beat cream cheese, sour cream, and ranch dressing until blended and smooth. Add spinach and beat until combined. Stir in mozzarella, rice, 1/4 cup Parmesan, green onions and garlic.
Step 4
Leaving 1/2-inch base around sides and bottom, cut out center of bread loaf. Cut hollowed-out bread into cubes and set aside.
Step 5
Scrape spinach mixture into prepared bread bowl; smooth top and sprinkle with remaining Parmesan cheese.
Step 6
Place prepared bread bowl onto prepared baking sheet. Bake for 15 minutes. Arrange reserved bread cubes on baking sheet. Bake for 15 to 20 minutes or until dip is heated through, cheese has melted and top is golden. Let cool for 5 minutes before serving with reserved bread cubes.
Recipe Tips
Serve dip also with vegetable crudités.
Substitute mozzarella with Cheddar cheese if preferred.
Garnish top of dip with sliced fresh or pickled jalapeño peppers if desired.
Categories
Jalapeño Rice Cups
If you want to add some moderate heat to your meal, our Jalapeño Rice Cups are the perfect addition to your pantry.
Our microwaveable cups, which are ready in just one minute, will allow you more time to unwind after work with a straightforward meal or a quick lunch on the road.
These precooked white rice cups also contain green pepper, onion, and jalapeños for a hint of mild spiciness. It can be consumed straight from the cup or combined with your preferred ingredients to create a tasty rice bowl or salad.
For example, try our Jalapeño Lime Butter Steak Bowl. Made with only four ingredients, this dish can be prepared in a total of 5 minutes or less!
Better in a Bowl
The ideal method to use up any leftover ingredients is in rice bowls. In your rice bowls you can include things like:
- Grain Base: The first thing you’ll need is some sort of grain, which might range from plain white rice to basmati or yellow rice.
- Fruits and Vegetables: The next thing you should do is add your fruits and vegetables. You may get creative and cook them however you like, whether it’s on the grill, in the oven, or even raw!
- Protein: Don’t forget to include some protein to fully finish your recipe. If you like meat, you can use chicken, pork, or beef; if you only eat vegetables, you might wish to use tofu, beans, or lentils.
- Sauces: Can really bring everything together while also giving your grains some moisture. Almost anything can be used as a sauce or garnish, including hummus, vinaigrette, and even just oil.
Rice Bowls with Meat
Our Balsamic Chicken Rice Bowl is hearty and satisfying and is a perfect on the go lunch or dinner option. Try it with Minute® Brown & Wild Rice Cups for a meal you’ll want, again and again. This bowl is made with only 5 ingredients, but that doesn’t mean it’s lacking in flavor!
Seafood Options
Looking for a seafood option? This Summer Crab Role Rice Bowl is fresh and full of flavor. It’s loaded with crisp vegetables, smooth ranch, and aromatic Basmati rice. Some ideas for a seafood bowl include:
- Tuna
- Crab
- Salmon
- White Fish
Vegetarian Options
Don’t eat meat? No problem! Minute® Rice has got you covered. BBQ Tempeh Ribs Rice Bowl is the perfect option for any vegetarian to try. Minute® Rice serves as the base of this vegetarian rice bowl recipe, which is then topped with tempeh ribs covered in barbecue sauce, corn, and slaw.
