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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is inspired from a recipe at Kalyn's Kitchen. It is a Greek-inspired dish, but if you're in the mood for Mexican, just replace the feta with pepper jack and the Greek seasoning blend with a Mexican blend. Similarly, you could use mozzarella and Italian seasonings for an Italian themed rice. It's very versatile. Ingredients:
1 1/2 teaspoons dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried onion flakes |
1/4 teaspoon garlic powder or 1/4 teaspoon instant minced garlic |
4 cups cooked brown rice |
1 tablespoon olive oil |
1 large onion, finely chopped |
1 large bell pepper, chopped |
2 teaspoons seasoning, blend |
6 ounces feta, crumbled |
1/4 cup chicken stock |
Directions:
1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium-high heat. Add onion and saute 2 minutes.
3. Add bell pepper and seasoning and saute 2-3 minutes more. Add rice and cook another minute, stirring to evenly distribute ingredients.
4. Remove from heat, add cheese and stock and stir gently.
5. Spray a casserole dish with nonstick cooking spray and transfer rice mixture to casserole dish. Cover and bake 25 minutes. Remove lid and bake 5-10 minutes more. If using cheddar or another easily melted cheese, feel free to sprinkle a little more over the top at this point. Serve hot.
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