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Ingredients

2 cups spinach ; cooked and drained
3 cups white rice ; cooked
1 medium onions ; finely chopped
1 clove garlic ; minced
1 tablespoon chicken broth
1 medium red bell pepper ; diced
2 egg whites
1/2 cup milk
1/8 teaspoon basil
1/8 teaspoon black pepper

Preparation:

Preheat oven to 350 F (175 C). Combine bell pepper, garlic, chicken broth and onion in a skillet and cook over medium heat for about 5 minutes or until tender. Set aside. In a large bowl, combine milk, black pepper, egg whites and basil. Add the rice, spinach and cooked vegetables to the egg and milk mixture, mixing well. Coat a one-quart casserole dish with nonstick cooking spray. Add the vegetable and rice mixture to the casserole dish. Cover and bake for 30-35 minutes or until completely heated through.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 563.2
Total Sugars: 2.6g
Carb.: 120.4g
Fiber: 5.3g
Total Fats: 1.6g
Cholesterol: 2.5mg
Protein: 13.6g
Sodium: 70.5mg

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^*Data provided by USDA