This rice, spinach and cheddar pie is a cinch to prepare -- especially if you have leftover cooked rice. If you don't, follow package directions for 4 servings to get about 3 cups cooked rice. Serve with steamed artichokes with light mayo mixed with lemon for dipping.

Rice, Cheddar and Spinach Pie

Makes 6 servings (1 slice each).

Active Time: 15 minutes

Total Time: 45 minutes

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

3 cups cooked instant or quick-cooking brown rice

1 cup diced extra-sharp Cheddar cheese

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

4 large eggs

1/4 cup nonfat milk

Preheat oven to 425 F. Generously coat a 9-inch pie pan with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.

Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

Serving Suggestion: Serve with steamed artichokes with light mayo mixed with lemon for dipping.

Recipe Nutrition:

Per serving: 340 calories; 18 g fat (6 g sat, 8 g mono); 144 mg cholesterol; 30 g carbohydrate; 0 g added sugars; 14 g protein; 3 g fiber; 309 mg sodium; 300 mg potassium.

Nutrition Bonus: Vitamin A (119 percent daily value), Calcium & Folate (23 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 high-fat meat, 2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)