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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 20 |
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A quick, vegetarian rice dish, if you use leftover rice. You could easily add cooked beef or chicken. Made mostly with things from the pantry. Cooking time does not include time to cook rice. Ingredients:
3 cups cooked brown rice |
1/2 cup coarsely chopped onion |
2 garlic cloves, minced |
1/2 cup canned corn |
3/4 cup kidney bean |
1/4 cup canned hot pepper (banana peppers or other) |
1 (10 ounce) can cheddar cheese soup |
1 tablespoon taco seasoning |
1 cup shredded cheddar cheese |
Directions:
1. Use leftover rice or simmer 1 cup brown rice in 2 cups water until tender and water is absorbed (30-45 minutes). I like to throw a couple dried chilies in with the rice to give it some spice.
2. Saute onions and garlic in hot oil until tender.
3. Combine rice, onions and garlic, corn, beans, hot peppers, cheese soup, and taco seasoning in an 8x8 inch baking pan. Stir.
4. Top with cheese.
5. Bake in 350F oven 25 minutes, or until heated through and cheese is melted.
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