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Hot & Cheesy Brown Rice Casserole
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Description
Ricotta makes it smooth, cheddar makes it cheesy, cumin adds spice and fresh jalapenos make it hot. Bakes up golden brown, bubbly and delicious. Can convert even avid “white rice only” eaters.
Ingredients
- 1 Tablespoon Oil
- 1 whole Onion, Chopped
- 4 cups Cooked Brown Rice
- 8 ounces, weight Cheddar Cheese, Shredded
- 1 cup Non-fat Ricotta Cheese
- 2 whole Jalapeno Peppers, Seeded And Minced
- ¼ cups Fresh Cilantro, Chopped Fine
- ½ teaspoons Cumin
Preparation
Sauté onion over low heat until lightly browned.
In 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 dish.
Bake at 350 F for 35 minutes, or until the top is golden brown and bubbly.
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