Trader Joe’s Cheesy Artichoke Rice Bake
This cheesy artichoke rice bake makes for a hearty and delicious weeknight meal.
Serves6
Prep10 minutes to 12 minutes
Cook23 minutes to 25 minutes
Perhaps unsurprisingly, my favorite casseroles involve a lot of cheese — and this cheesy rice bake, studded with tender artichoke hearts, fits the bill perfectly. To make it, simply grab the following four things the next time you’re at Trader Joe’s: frozen artichoke hearts, jasmine rice, a block of cheddar cheese, and some whole milk. Easy!
The 4-Ingredient Casserole You’ll Make Again and Again
This hearty casserole is the perfect midweek meal — it’s quick and comforting, and the whole family will love it. You’ll start by cooking the artichokes and rice according to package directions, then bring the milk to a simmer and melt in the cheese. Mix everything together, pour into a casserole dish, and bake until brown and bubbling. If you’re a fan of crunchy toppings, sprinkle on some buttery breadcrumbs before baking.
While I love this dish as a main (I often serve it with a crunchy green salad), it’s also great as a side. Serve with any roasted fish or meat, or even stuffed into a roasted vegetable like a halved zucchini or a whole roasted bell pepper.
Trader Joe's Cheesy Artichoke Rice Bake
This cheesy artichoke rice bake makes for a hearty and delicious weeknight meal.
Prep time 10 minutes to 12 minutes
Cook time 23 minutes to 25 minutes
Serves 6
Nutritional Info
Ingredients
- 1 cup
uncooked Trader Joe’s Jasmine Rice from Thailand
- 1 (12-ounce) bag
frozen Trader Joe’s Artichoke Hearts
- 3 tablespoons
water
- 8 ounces
Trader Joe’s Mild Wisconsin Cheddar Cheese (or cheddar of your choice)
- 1 cup
whole milk
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
Instructions
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Cook 1 cup Trader Joe’s Jasmine Rice from Thailand according to package directions.
Meanwhile, place 1 bag frozen Trader Joe’s Artichoke Hearts and 3 tablespoons water in a large microwave-safe bowl. Cover and microwave until the artichokes are thawed and mostly warmed through, about 2 minutes. Transfer the artichokes to a clean kitchen towel or double layer of paper towels. Press out most of the moisture. Place the artichokes on a cutting board and coarsely chop. Grate 8 ounces Trader Joe’s Mild Wisconsin Cheddar Cheese on the large holes of a box grater (about 2 cups).
When the rice is almost ready, heat 1 cup whole milk in a small saucepan over medium heat until starting to simmer, 3 to 4 minutes. Remove from heat, add 1 1/2 cups of the cheese, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Stir until the cheese is fully melted.
When the rice is ready, transfer to the large bowl. Add the artichokes, cheese sauce, and remaining 1/2 teaspoon kosher salt, and stir to combine. Transfer the mixture to an 8x8-inch baking dish. Sprinkle with the remaining 1/2 cup cheese.
Bake until the cheese is golden-brown and bubbling on top, 15 to 20 minutes. Let cool for 5 minutes before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.