Chili-Cheese Rice Frittata Recipe

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Chili-Cheese Rice Frittata Recipe
Chili-Cheese Rice Frittata Recipe photo by Taste of Home
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Chili-Cheese Rice Frittata Recipe

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Publisher Photo
You don't need to fuss with a crust when you fix this hearty breakfast bake that makes the most of leftover rice. "It's pretty, tasty and always get raves," writes Betty Archibald of Boise, Idaho.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 medium green pepper, julienned
  • 1 medium red onion, chopped
  • 1/2 cup sliced green onions
  • 1 tablespoon butter
  • 1-1/2 cups cooked rice
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 medium tomato, seeded and chopped
  • 1 can (4 ounces) chopped green chilies
  • 5 eggs
  • 1/3 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • Picante sauce or salsa

Directions

In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture.
Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Cut into wedges; serve with picante sauce or salsa. Yield: 4-6 servings.
Originally published as Chili-Cheese Rice Frittata in Quick Cooking January/February 2003, p8

  • 1 medium green pepper, julienned
  • 1 medium red onion, chopped
  • 1/2 cup sliced green onions
  • 1 tablespoon butter
  • 1-1/2 cups cooked rice
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 medium tomato, seeded and chopped
  • 1 can (4 ounces) chopped green chilies
  • 5 eggs
  • 1/3 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • Picante sauce or salsa
  1. In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture.
  2. Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Cut into wedges; serve with picante sauce or salsa. Yield: 4-6 servings.
Originally published as Chili-Cheese Rice Frittata in Quick Cooking January/February 2003, p8

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bell5429 User ID: 7427943 226658
Reviewed May. 20, 2015

"I thought this was real good. I used brown rice and left out the tomatoes. My husband dose not like tomatoes. I would have left them in."

MY REVIEW
juicyfruit007 User ID: 1404522 83621
Reviewed Sep. 10, 2011

"I like this ok, but my family didn't. My husband said that I have made better egg dishes. I think the canned green chilies may be what he he didn't like about it."

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