Company's Coming Recipes, cheesy rice.

Cheesy Rice
(from Company's Coming - Meatless Cooking, pg. 57)

Makes a large, layered casserole. Great flavour.

Brown rice
Boiling water
Salt

Butter or hard margarine
Chopped onion

Canned black-eyed peas, drained
Canned chopped green chilies
Garlic powder
Parsley flakes
Pepper

Grated Monteray Jack cheese
Creamed cottage cheese
Grated medium or sharp Cheddar

2 cups
4 cups
1 tsp.

1 1/2 tbsp.
1 1/2 cups

14 oz.
4 oz.
1/2 tsp.
1 tsp.
1/4 tsp.

2 cups
2 cups
3/4 cup

500 mL
1 L
5 mL

25 mL
375 mL

398 mL
114 mL
2 mL
5 mL
1 mL

500 mL
500 mL
175 mL

Cook rice in boiling water with salt for about 45 minutes until tender and water is absorbed.

Melt butter in frying pan. Add onion. Saute until soft. Add to rice.

Add peas, green chilies, garlic powder, parsley and pepper. Stir.

Assemble in layers in ungreased 3 quart (3L) casserole as follows:

1/3 rice mixture
1/2 Monteray Jack cheese
1/2 cottage cheese
1/3 rice mixture
1/2 Monteray Jack cheese
1/2 cottage cheese
1/3 rice mixture
cheddar cheese

Bake, covered, in 350F (175C) oven for about 1 hour until heated through and cheese is melted. If you would like to brown cheese a little, remove cover and bake 10 minues more.

Serves 8.

1 serving contains: 482 Calories (2018 kJ); 19.7g Fat; 25g Protein; 6g Fibre

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