Trader Joe's Cheesy Artichoke Rice Bake

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Cook 1 cup Trader Joe’s Jasmine Rice from Thailand according to package directions.

Step 2

Meanwhile, place 1 bag frozen Trader Joe’s Artichoke Hearts and 3 tablespoons water in a large microwave-safe bowl. Cover and microwave until the artichokes are thawed and mostly warmed through, about 2 minutes. Transfer the artichokes to a clean kitchen towel or double layer of paper towels. Press out most of the moisture. Place the artichokes on a cutting board and coarsely chop. Grate 8 ounces Trader Joe’s Mild Wisconsin Cheddar Cheese on the large holes of a box grater (about 2 1/2 cups).

Step 3

When the rice is almost ready, heat 1 cup whole milk in a small saucepan over medium heat until starting to simmer, 3 to 4 minutes. Remove from heat, add 1 1/2 cups of the cheese, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Stir until the cheese is fully melted.

Step 4

When the rice is ready, transfer to the large bowl. Add the artichokes, cheese sauce, and remaining 1/2 teaspoon kosher salt, and stir to combine. Transfer the mixture to an 8x8-inch baking dish. Sprinkle with the remaining 1/2 cup cheese.

Step 5

Bake until the cheese is golden-brown and bubbling on top, 15 to 20 minutes. Let cool for 5 minutes before serving.