Trader Joe’s Cheesy Artichoke Rice Bake

published Aug 14, 2021
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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

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artichoke rice bake in baking dish
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

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!

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

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

  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. 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.