Baked Rice with Cheese and Green Chiles

In this Southwestern rice casserole, the chilies and cilantro give a delectable flavor to an otherwise simple dish. This is delicious served with Beer-Stewed Pinto Beans and a big green salad.

Serves: 6 or more

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cups cooked brown rice (from about 1 1/2 cups raw)
  • 8 ounces grated cheddar-style nondairy cheese
  • 1 cup vegan sour cream (homemade or store-bought) or Cashew Cream
  • 1 to 2 fresh jalapeño peppers, seeded and minced,
    or one to two 4-ounce cans chopped mild green chilies
  • 1/4 cup minced fresh cilantro
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper

Preheat the oven to 350 degrees.

Heat the oil in a small skillet. Add the onion and sauté over low heat until lightly browned.

In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mixture into a lightly oiled, 1 1/2-quart baking casserole. Bake for 35 minutes, or until the top is golden brown and bubbly.


4 comments on “Baked Rice with Cheese and Green Chiles

  1. Nava Post author

    Thank you Samara! I haven’t made this for quite some time … a reminder to revisit this easy recipe. Glad you and yours enjoyed it!

  2. Lisa

    Excellent and easy!! I made it with the Beer stewed pinto beans that were suggested. That was also easy and delicious. Great for a cold winter’s night meal. First recipes I made from your site. I can’t wait to try more.
    Thank you for giving us delicious recipes!

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