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BAKED RICE AND CHEESE

 This recipe may not be for every diabetic. If your blood sugar is under control and you can control the quantity you eat, this can be enjoyed with a lean protein item. This is a good recipe to take to the office or church, etc pitch-in meals or to make when having the family or company in. That way you can have your serving and share the rest with others. Leftovers? Take them home to have another serving in the next day or two. Important that you not use white rice or white bread!

3 cups cooked brown rice
2 cups low-fat shredded cheddar cheese
2 tbsp finely chopped green bell pepper
2 eggs, beaten
1 1/4 cups milk
1 tsp salt
freshly ground black pepper to taste
1/2 cup whole-grain bread crumbs
1 tbsp melted butter

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick canola cooking spray. Alternate layers of rice, cheese, and green pepper until all are used.

Combine the eggs, milk, salt and pepper in a bowl and mix well. Pour the egg mixture over the layers.

In a small bowl combine the bread crumbs with the butter and sprinkle the crumbs over the casserole.

Bake at 350 degrees for approximately 45 minutes until lightly browned.

Serves 6.

Note: This is a file photo used for reference only. This is not this exact recipe.

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