Brown rice and cheese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 1 | large | Onion; chopped |
| 1 | Green pepper; chopped | |
| 1 | can | Mushroom soup; diluted with |
| 1 | can | Water |
| 1 | cup | Uncooked brown rice |
| ½ | pounds | Cheddar cheese; grated |
| Salt and pepper to taste | ||
| Bread crumbs | ||
Directions
Cook rice (see "Arkansas Brown Rice"). While rice is cooking, melt butter in skillet. Add onion and green pepper, fry until partially cooked. Add salt and pepper along with diluted soup and cook until onion and pepper are tender. Fold cooked rice into soup mixture and place in a 2-quart casserole; top with cheese and bread crumbs. Heat uncovered in oven at 350 degrees for
30 minutes.
NOTE: Brown rice is raw rice which has not been polished to the white stage usually seen.
ARKANSAS RICE DEPOT, INC.
PO BOX 808, 825 W. THIRD STREET LITTLE ROCK, AR 72203
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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