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Southwestern Baked Rice Casserole - Vegan PRINT
- YIELD: 4-6 servings
- |
- PREP TIME: 5 min
- |
- COOK TIME: 35 min
In this Southwestern casserole, chiles and cilantro add a vivid flavor to rice. This is a great dish to serve hungry teens as aprt of a hearty meal.
calories with dairy options: 426
calories with vegan options: 355
Ingredients
| 1 | tablespoon Light olive oil |
| 1 | medium onion, chopped |
| 4 | cups cooked Brown Rice (1⅓ c. raw) |
| 8 | oz Monterey Jack Cheese, Grated (or non-dairy cheese) |
| ½ | cup Yogurt, Low Fat or soy yogurt |
| ½ | cup Milk, rice milk or soy milk |
| 1 | cup salsa |
| ¼ | cup Cilantro |
| ⅓ | teaspoon Chile Powder |
| Salt and pepper to taste | |
| (you could add beans if you like) |
Directions
1. Preheat the oven to 350. Oile a 1 1/2 quart casserole.
2. Heat the oil in a small skillet. Add the onion and saute over medium-low heat until lightly browned.
3. In a mixing bowl, combine the onion with all the remaining ingredients. Stir together thoroughly. Pat the mixture into the prepared pan. Bake for 35 minutes, or until the top is golden brown and bubbly.
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