Tuesday, April 7, 2009
I saw this recipe on Katherine's website and wanted to try it, although I want to try every single dish she posts, they are all winners. I changed it up a bit, and it was everything I thought it would be!
Rice and Cheese my two favorite food groups, together in one dish? YUM is what I say!
3 cups of White Rice, cooked and cooled
2-3 tbl butter
1 onion diced
2 cloves garlic minced
1 can Rotel Tomato Chilis (drained)
1 can diced fire roasted chili's in a can (mild)
1 cup of milk
1 8oz package of Sharp Cheddar Cheese, shredded
Salt and Pepper to taste
Cayenne Pepper to taste
Preheat your oven to 350
Melt you butter in a non stick skillet over medium heat
Saute your onions with some Cayenne pepper, salt and pepper
Add in your garlic towards the end and stir well, remove from the heat
In a large bowl whisk the 3 eggs and cup of milk (you could add some hot sauce at this point)
Add your cooked rice and cheddar cheese to the milk mixture, stir to combine
Add the drained Rotel, Chili's, and the onion mixture and continue mixing until well incorporated
Place into a well greased casserole dish
Cook at 350 degrees for 30 minutes
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