|4||cloves||garlic||or to taste, minced|
|10||ounces||spinach, frozen||1 package, chopped, thawed and squeezed dry|
|3||cups||rice||cooked or leftover, brown or regular|
|1 1/4||cups||cheddar cheese||shredded|
|1/2||teaspoon||red hot pepper sauce (eg. Tabasco)||any brand, or to taste*|
|1/2||teaspoon||black pepper||freshly ground|
Well brush a 9-inch pie pan with olive oil or coat with cooking spray.
Heat the olive oil in a large nonstick skillet over medium-high heat.
Add the onion and cook, stirring often, until browned, 6 to 8 minutes. Meanwhile preheat the oven to 425 degrees F.
Stir in the garlic and spinach, and cook for 1 more minute .
Transfer the mixture to a large bowl.
Add the rice, cheese, hot pepper sauce, pepper and salt to the large bowl.
Stir the mixture with a wooden spoon until well combined.
In another bowl, whisk the eggs and milk until well blended.
Pour into the rice and spinach mixture, and stir until well mixed.
Transfer to the prepared pan and smooth the top with a spatula.
Bake the pie until lightly browned in spots, 22 to 28 minutes.
Let sit for about 10 minutes.
Cut into wedges and serve warm with more red hot pepper sauce if desired.
First published: 2012-04-18 last updated: 2013-05-20
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