Ingredients
2 tablespoons butter1 medium onion, finely chopped2 garlic cloves, minced1/4 teaspoon dried thyme4 cups reduced-sodium chicken broth2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 package (8 ounces) cream cheese, softened1 teaspoon salt1 teaspoon pepper2 cups uncooked converted rice2 cups shredded cheddar cheese1/2 cup panko bread crumbs1/4 cup grated Parmesan cheese
Preparation
In a large saucepan, melt butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Add broth; bring to a simmer. Remove from heat. Stir in spinach, cream cheese, salt and pepper until blended. Transfer to a 4-qt. slow cooker. Stir in rice.
Cook, covered, 3-4 hours or until rice is tender and liquid is absorbed, stirring halfway through cooking. Remove insert; top with cheddar cheese. Let stand, covered, 20 minutes. Top with bread crumbs and Parmesan cheese.
