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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Rice Medley Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups grated chedder
1/2 cup butter or margarine
1 cup celery, chopped
1 cup green pepper, chopped
1 cup onion, chopped
1 1/2 cups white rice
1 tsp. salt
1/4 tsp. nutmeg
2 tsp. chili powder
1 (15 oz.) can tomato juice
Directions:
Directions:
Preheat oven to 350º. Melt butter or margarine in a large pot. Saute celery, green pepper, and onion about five minutes, until tender. Add rice, tomato juice, chili powder, salt and nutmeg. Add water as needed and cook until rice is tender. Put half of the mixture into a casserole dish and cover it with half of the cheese. Put the other half of the mixture on top, and cover with remaining cheese. Bake uncovered until cheese is light brown.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
I usually cook this using my rice cooker. I saute ingredients and then mix everything except cheese in rice cooker. I use Jasmine rice and make certain there is 2 cups of liquid, adding water as needed. I follow the final step as directed, melting and browning cheese in oven.

 

 

 

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