~ Bethany Weathersby
6 c. cooked brown rice
2 lb. chicken, cooked and shredded
16 c. fresh spinach, roughly chopped
12 oz. grated pepperjack cheese, divided
1/2 t. cayenne
Preheat oven to 350 degrees. In large mixing bowl, combine rice, chicken, spinach, two cups cheese, and cayenne. Pour into 9x13-inch pan, then sprinkle with remaining cup cheese. Bake 30 minutes.
Notes: This concoction came from a combination of leftover shredded chicken thighs, spinach that needed to be used up, and a few staples. Quantities of chicken, spinach, and cayenne are estimates because it didn't occur to me to measure before I mixed everything up.
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