1 cup uncooked white rice
1cup hot water
2 cups condensed chicken broth
3 Tbsp. sweet cream butter
4 tsp. flour
1/3 cup whole milk
3 cups cooked green peas
1 cup finely shredded fresh spinach
2 tsp. finely minced parsley
1 Tbsp. Frank Davis Vegetable Seasoning

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First, wash the rice thoroughly to remove any excess starch; then drain it in a colander.

Next, to a large Dutch oven with a tight fitting lid, add the hot water and the chicken broth, bring it to a boil, and cook the rice gently over a slow bubble until the water is virtually evaporated and the rice appears dry.

At that point, re-cover the pot with the lid, set it aside on the stove, and let the rice steam for about 15 minutes.

Next, cook the butter and the flour together in a small saucepan to form a light French roux.

Then gradually stir in the milk and whisk the mixture over the fire until smooth.

Now add the cooked rice and mix it in with a fork.

Then stir in the peas, the spinach, and the parsley, fold in the vegetable seasoning, mix everything lightly to combine, put the dish into the oven in a covered casserole, and heat it thoroughly to piping hot.