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Serves: 6 or more 
In this Southwestern casserole, the chilies and cilantro add a wonderful flavor to an otherwise simple casserole. 

1 tablespoon olive oil 
1 medium onion, chopped 
4 cups cooked brown rice (from about 1 1/2 cups raw) 
8 ounces grated organic cheddar cheese or cheddar-style soy cheese 
1 cup part-skim ricotta cheese, preferably organic 
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.