Cheesy Brown Rice & Spinach Bake

In a medium saucepan combine the rice, 2 1/4 cups water, and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 45 minutes, or until the liquid is absorbed and the rice is tender. Make ahead of time and store in an airtight container in the fridge for up to 4 days.

Preheat the oven to 325°F. Spray an 8 by 8-inch baking dish with nonstick cooking spray.

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until translucent and tender, about 5 minutes. Turn off the heat and add the cream cheese and cook, stirring constantly, until melted and smooth. Add the brown rice, spinach, Tabasco, half the mozzarella cheese, and salt and pepper to taste. Stir to combine.

Pour the mixture into the prepared baking dish and sprinkle with the remaining mozzarella cheese and the Parmesan. Cover with foil and bake for 30 minutes. Uncover and broil for another 3 to 5 minutes, or until the cheese is bubbling and golden brown. Serve.