Creamy Spinach Artichoke Rice Bake

This Creamy Spinach Artichoke Rice Bake is everything cozy, comforting, and irresistibly creamy. Think classic spinach-artichoke dip transformed into a hearty, satisfying casserole rich, cheesy, and packed with flavor. It’s the perfect weeknight bake, potluck crowd-pleaser, or holiday side dish that pairs beautifully with almost any protein. Simple ingredients, big flavor, and the kind of creamy texture that keeps everyone coming back for seconds.

Ingredients

• For the Rice Bake
  • 3 cups cooked rice (white or brown; about 1 cup uncooked)
  • 1 tbsp olive oil or butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) artichoke hearts, drained & chopped
  • 2 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
  • 8 oz cream cheese, softened
  • 1 cup sour cream or Greek yogurt
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper flakes (optional)
• Topping
  • 1/2 cup mozzarella
  • 1/4 cup Parmesan
  • Optional: 1/2 cup buttery breadcrumbs (panko mixed with 1 tbsp melted butter)

Instructions

1. Prepare the oven:
   Preheat to 375°F (190°C). Grease a 9×13″ baking dish (or similar).
2. Sauté the aromatics:
   Heat olive oil or butter in a skillet over medium heat.
   Add diced onion and cook 3–4 minutes until softened.
   Add garlic and cook for 1 additional minute.
3. Add spinach & artichokes:
   Stir in the spinach and cook until wilted (or warmed through if using frozen).
   Add chopped artichokes and mix well.
4. Make it creamy:
   Reduce heat to low.
   Stir in cream cheese until fully melted and smooth.
   Add sour cream or Greek yogurt, mozzarella, Parmesan, salt, pepper, onion powder, garlic powder, and crushed red pepper flakes.
5. Combine with rice:
   Add cooked rice directly into the skillet or transfer mixture to a large bowl and fold together until everything is evenly combined.
6. Assemble the bake:
   Spread mixture into the prepared baking dish.
   Top with mozzarella, Parmesan, and buttery breadcrumbs if using.
7. Bake:
   Bake for 20–25 minutes, or until hot, bubbling, and lightly golden on top.
8. Serve:
   Let rest for 5 minutes before scooping, allowing it to set and become extra creamy.

Variations

1. Add Protein
   Rotisserie chicken, leftover turkey, grilled chicken, or even crispy bacon fold beautifully into the creamy mixture. This transforms the dish from a side into a hearty, full meal with minimal effort.
2. Make It Lighter
   Swap sour cream for Greek yogurt and use reduced-fat cream cheese. You’ll still get a velvety, creamy bake with significantly less richness while keeping all the delicious flavor.
3. Make It Gluten-Free
   Simply skip the breadcrumbs or use gluten-free panko for the same crispy topping without compromising texture or flavor.
4. Add Extra Veggies
   Sautéed mushrooms, chopped sun-dried tomatoes, roasted red peppers, or even steamed broccoli can elevate the bake and add extra color, texture, and nutrients.
5. Use Brown Rice
   Brown rice adds a boost of fiber and a slightly nutty flavor that pairs perfectly with the tangy artichokes and creamy sauce.

Cooking Notes

1. Make sure frozen spinach is completely thawed and squeezed dry to prevent excess moisture.
2. For a richer flavor, use a mix of mozzarella and a sharper cheese like Gruyère.
3. This dish reheats wonderfully add a splash of broth or cream when reheating to revive its creaminess.

Serving Suggestions

1. Serve as a Main Dish
   Pair it with a crisp green salad or roasted vegetables for a complete and cozy vegetarian dinner.
2. Serve as a Side
   This casserole pairs beautifully with roasted chicken, baked salmon, steak bites, or pork tenderloin.
3. Holiday Table Favorite
   Its creamy, comforting flavor makes it a perfect addition to Thanksgiving, Christmas, or Easter menus.

Tips

• Cook the Rice Ahead
  Using day-old rice helps the casserole hold its structure better and makes assembly even faster.
• Shred Fresh Cheese
  Freshly shredded mozzarella melts smoother and creamier compared to pre-shredded, which contains anti-caking agents.
• Customize the Heat
  Add red pepper flakes to taste or stir in diced mild green chiles for a subtle kick.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: ~320
• Protein: ~12g
• Sodium: ~540mg

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes! Prepare the bake, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if starting cold.
2. Can I freeze it?
   Absolutely. Assemble, freeze (without breadcrumbs), then bake from frozen at 350°F until hot and bubbly.
3. Can I use frozen artichokes?
   Yes they work wonderfully. Just thaw and pat them dry before using.
4. Can I substitute the cream cheese?
   Neufchâtel or mascarpone will both work, though mascarpone will make it even richer.

Conclusion

Creamy, comforting, and packed with flavor, this Spinach Artichoke Rice Bake brings together everything you love about a classic dip and transforms it into a satisfying, crowd-pleasing dish. Whether served as a main or a side, it delivers cozy indulgence with every spoonful a recipe you’ll return to again and again.

Print