Publisher Photo
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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