Baked Rice With Cheese And Green Chilies Recipe - Cooking Index
In this Southwestern casserole, the chilies and cilantro lend a marvelous flavor to an otherwise simple casserole.
Courses: Casseroles, Main Course1 tablespoon | 15ml | Olive oil |
1 tablespoon | 15ml | Onion - chopped (medium) |
4 cups | 640g / 22oz | Cooked brown rice = (from about 1 1/2 cups raw) |
8 oz | 227g | Grated organic cheddar cheese = (or cheddar-style soy cheese) |
1 cup | 146g / 5.1oz | Part-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 / 0.1oz | Minced fresh cilantro |
1/2 teaspoon | 2.5ml | Ground cumin |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
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.
Source:
"In A Vegetarian Kitchen at http://www.vegkitchen.com"
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