Trader Joe’s Cheesy Artichoke Rice Bake
published about 1 hour ago
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.
Comments 0 RatingsTrader Joe's Cheesy Artichoke Rice Bake
Yield Serves 6
Prep time 10 minutes to 12 minutes
Cook time 23 minutes to 25 minutes
- alcohol-free
- egg-free
- kidney-friendly
- peanut-free
- low-potassium
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- low-sodium
- red-meat-free
- fish-free
- vegetarian
- shellfish-free
- sugar-conscious
- no-oil-added
- soy-free
- wheat-free
- Calories 25
- Fat 1.3 g (2.0%)
- Saturated 0.8 g (3.8%)
- Carbs 2.0 g (0.7%)
- Fiber 0.0 g (0.1%)
- Sugars 2.1 g
- Protein 1.3 g (2.6%)
- Sodium 112.0 mg (4.7%)
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
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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.
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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 1/2 cups).
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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.
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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.
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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.
Nicole Rufus
Assistant Food Editor
Nicole is the Assistant Food Editor at Kitchn. She writes about recipes as well as developing some of her own. You can usually find her playing around in the kitchen or online “window” shopping. She currently resides in Brooklyn and is getting her master’s in Food Studies.
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