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Baked Rice With Cheese And Green Chilies

In this Southwestern casserole, the chilies and cilantro lend a marvelous flavor to an otherwise simple casserole.

Courses: Casseroles, Main Course
Serves: 6 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 tablespoon 15mlOnion - chopped (medium)
4 cups 640g / 22ozCooked brown rice = (from about 1 1/2 cups raw)
8 oz 227gGrated organic cheddar cheese = (or cheddar-style soy cheese)
1 cup 146g / 5.1ozPart-skim ricotta cheese = (preferably organic)
1   Fresh jalapeņo pepper - (to 2) - seeded, minced = (or one to two 4-oz cans chopped mild green chilies)
1/4 cup 4g / 0.1ozMinced fresh cilantro
1/2 teaspoon 2.5mlGround cumin
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 350 degrees. Heat the oil in a small skillet. Add the onion and saute over low heat until lightly browned.

In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1 1/2-quart baking casserole. Bake for 35 minutes, or until the top is golden brown and bubbly.

"In A Vegetarian Kitchen at"


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