Cheesy rice with chili pepper
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This delicious casserole can be made with leftover rice from last night's dinner. It gives a cold side dish a new twist. The rice is tossed with plenty of grated cheese, preserved chili peppers, and herbs, and baked until golden brown. Serve as a main course or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of boiled rice
- 0.5 cup sour cream
- 1 can (110 g) chopped green chili peppers
- 1 cup grated cheddar
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Recipes with similar ingredients: rice, chili pepper, cheddar cheese, Parmesan cheese, ground cayenne pepper, sour cream
Cooking the dish according to the recipe:
- In a bowl, combine 2 cups cooked rice, 1/2 cup sour cream, 1 cup finely chopped green onions, 1 can (110 g) canned chopped green chili peppers (drained), 1 cup grated cheddar, salt and cayenne pepper to taste.
- Grease a baking dish with butter and sprinkle with grated Parmesan cheese. Pour the rice mixture into the dish, sprinkle with Parmesan cheese, and arrange pieces of butter on top. Bake for 20 minutes at 230°C.
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