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Green Chile Rice Casserole

August 5, 2011 By Kristi

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Green Chili Rice
 

Day 217.

Brown rice with just about any toppings added or mixed in is one of our go-to lunches. One of my favorites is baked tofu on plain brown rice. This green chile rice casserole is pretty simple and could be delicious.

Green Chile Rice Casserole
Adapted from Green Chile Rice Casserole.
Ingredients

  • 16 ounces brown rice
  • 7 ounces green chiles
  • 1 teaspoon salt
  • 1 cup cheddar cheese (Daiya vegan cheddar-style, if desired)
  • 1.5 cups sour cream (vegan, if desired)

Directions
Place rice, water in the amount recommended by your cooker, chiles and salt in your rice cooker. Cook on brown rice setting. Five minutes before cycle completes, mix in cheese and sour cream. Allow cycle to complete.

Alternate stovetop directions: cook the rice according to package directions. In large mixing bowl, mix remaining ingredients. Stir mixed ingredients into cooked rice.

The Results
This was pretty good, not super duper fantastic, though.. I added some cooked Quorn chicken to the kids’ meals and they seemed to like that even better.

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday,·Frugal Fridays, Foodie Friday, Fresh Food Friday and I’m Lovin’ It.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: allergen-friendly, cheese, dairy-free, gluten-free, nut-free, rice, soy-free, vegan, vegetarian Tagged With: green chile, rice

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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