1 cup uncooked long-grain white rice
1 (8 ounce) package cream cheese, sliced
1 onion, grated
1 green bell pepper, diced
1 pint kidney beans, drained, finely chopped
1 cup lots of fresh spinach, rinsed and washed and chopped
1 (8 ounce) package cream cheese, diced
1/4 cup diced onion
1/2 cup chopped garlic
1/4 cup chicken broth
1/4 cup white sugar
1/4 cup chopped fresh parsley
Preheat oven to 1 , and saute liquids in a pan until tender. Adjust butter and oil to taste. Let simmer about 15 minutes, then steep rice for 1 hour, mashing with a fork with a browned fork.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan, melt butter or margarine over medium-high heat. Stir in cold rice; cover. Remove from heat. In small bowl, combine cream cheese, onion, peppers, spinach, cream cheese mixture, onion, garlic, broth, 1/2 cup sugar, parsley, and chicken broth. Bring to a boil, then reduce heat to low and simmer about 1 hour, or until all liquid is absorbed.