Moderate
Inexpensive!
Serves:4-6people
Serving Size:1 rectangle or square
Cheesy Green Rice Casserole
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This recipe works for breakfast, lunch, or dinner. In fact, it’s Rebecca’s favorite dish to bring to a potluck, since it’s an economical, gluten-free meal-in-one. They usually make the spicier version using chipotle peppers (see Variations). Prep time includes preparing the rice, but one way to save about half an hour is to cook your grain the day before. NOTE: We prepare the rice with a little less water, and cook for a little less time than normal, since it will be baked in the oven.
Tools:measuring cups and spoons, colander, large (4-quart) saucepan, 8x8-inch baking dish, knife and cutting board, grater, small bowl
| Prep Time | |
| 50 minutes |
| Cook Time | Passive Time |
| 25 minutes | 10 to cool |
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Ingredients
Rice:
- 1 cup brown rice (dry, uncooked)
- 1-3/4 cups water
- 1 teaspoon salt
Casserole:
- 2 cups frozen chopped greens
- 2 tablespoons butter
- 1 small onion or shallot
- 4 cloves garlic
- 4 ounces grated Monterey Jack or Cheddar cheese (about 1-1/2 cups), divided
- 3 large eggs
- 1 (4-ounce) can mild green chilies (chopped)
- 1 cup plain yogurt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked recommended)
Servings: people
Units:
Instructions
For rice:
- Rinse rice in a colander and drain. Bring water and salt to a boil in large saucepan over high heat.
- Add rice, stir, then bring back to a boil. Turn heat down to low or medium-low. Cover and cook 35 minutes. Remove from heat and let stand 10 minutes. Fluff with a fork.
- Once rice has been removed from the heat to stand, preheat oven to 375°F. Spray oil into baking dish, then place butter in it. Set in oven (while it preheats) to melt butter. Remove dish from oven.
For vegetables:
- Measure frozen spinach in a 2-cup, glass measuring cup and thaw slightly at room temperature or in the microwave.
- Chop onion and mince garlic. Add to melted butter in baking dish and return to oven to soften, stirring occasionally.
- Grate cheese. Lightly beat eggs in a small bowl.
To assemble and cook:
- When onion and garlic are soft and fragrant, remove baking dish from oven and stir in spinach, green chilies, yogurt, chili powder, cumin, and paprika. Add rice and stir again.
- Mix in eggs, then stir in about 2/3 (a little more than half) of the cheese.
- Smooth the top and sprinkle remaining cheese over the casserole.
- Bake (uncovered) in preheated oven 25 minutes, or until bubbling and slightly browned. Let stand about 10 minutes before serving.
Recipe Notes
Tip: Prep time includes preparing the rice, but one way to save about half an hour is to cook rice up to 24 hours in advance.
*Terminology: A small onion should be about 2-1/2 inches in diameter. This is the size that usually comes in a bag of onions at the grocery store. Any onion up to 3 inches in diameter is a medium size, and more than that is considered a large onion. If the recipe calls for a small onion, but yours is 3 inches are larger, use half. It doesn’t have to be exact and depends on how much onion you want in the dish.
SERVING SUGGESTIONS:
- Serve with carrot sticks, carrot salad, or fruit salad.
VARIATIONS:
- For a spicier version, substitute 1 tablespoon minced chipotle pepper in adobo for the mild green chilies.
- Substitute 1 (5-ounce) package fresh baby greens (like spinach or kale) for frozen greens, and chop coarsely.
- Add 1 cup chopped red bell pepper, fire roasted bell peppers, or mushrooms, along with the onion and garlic.
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