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Don't turn away from this recipe because of its name. It's a creamy, comforting dish I know your family will come to love as much as mine does.—Ruth Glabe, Oronoco, Minnesota
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 10-12 servings


  • 2 cups uncooked long grain rice
  • 1-1/2 cups 2% milk
  • 1 pound shredded process America cheese
  • 1 cup chopped green pepper
  • 1 cup minced fresh parsley
  • 1/4 cup canola oil
  • 1 to 2 garlic cloves, minced
  • Salt and pepper to taste

Nutritional Facts

1 cup: 319 calories, 18g fat (9g saturated fat), 40mg cholesterol, 560mg sodium, 28g carbohydrate (3g sugars, 1g fiber), 12g protein.


  1. Cook rice according to package directions. Add remaining ingredients. Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 55-60 minutes or until the green pepper is tender. Yield: 10-12 servings.
Originally published as Green Rice in Taste of Home April/May 1997, p41

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