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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I like to serve this dish at Thanksgiving and Christmas - or for that matter, anytime we have guests. It's a no-fail recipe. Ingredients:
3 cups cooked rice |
1 cup minced fresh parsley |
1/2 cup shredded cheddar cheese, divided |
1/3 cup chopped onion |
1/4 cup chopped green pepper |
1 garlic clove, minced |
2 eggs, lightly beaten |
1 can (12 ounces) evaporated milk |
1/2 cup canola oil |
3 tablespoons lemon juice |
1 tablespoon grated lemon peel |
1 teaspoon salt |
1/2 teaspoon seasoned salt |
1/2 teaspoon pepper |
Directions:
1. In a large bowl, combine the rice, parsley, 1/3 cup cheese, onion, green pepper and garlic. In another bowl, combine the eggs, milk, oil, lemon juice and peel, salt, seasoned salt and pepper. Stir into the rice mixture.
2. Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Yield: 6-8 servings.
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