Spinach and Rice Casserole

I got this yummy recipe from eatbetteramerica.com

2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed cream of mushroom soup
2 boxes (9 oz each) frozen chopped spinach, thawed, drained
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
3. Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.

This recipe was delicious! I had two 12 oz packages of spinach that I used because it was what I had. I also omitted the celery(gross!). Plus my family is a cheesy family so I put on more than the recipe suggested.
The website also gave this tip...For this recipe, be sure to use instant brown rice. Regular brown rice requires a different amount of liquid and takes longer to cook.
However I have a ginormous bag of brown rice that I got from Costco that will go bad if we don't start eating it so I think next time I may attempt to use less water and use precooked brown rice, it may not turn out but its worth a shot.