Prep 10 mins
Cook 25 mins
This tastes much more rich than the nutritional guide would indicate. It's fantastic if you love cheese, and makes an apt side dish to just about any meat entre. You can add a pound of browned ground beef or diced, pre-cooked chicken to make this a one-dish meal! This is a family recipe from Kelly County Ireland, which has survived the years [with adaptations along the way, of course]. It was originally intended for use with potatoes. If you wish to attempt it in its original form, boil 4 large potatoes for 8 minutes, remove from pot and slice, and use in place of the rice.
- 4 large onions, chopped
- 2 tablespoons margarine
- 1 1⁄2 cups brown rice, uncooked
- 1 1⁄2 teaspoons salt
- 2 1⁄2 cups water, boiling
- 2 cups tomato soup
- 1⁄2 cup bell pepper, finely chopped
- 1⁄2 cup green onion, finely chopped
- 1 cup cheddar cheese, shredded, room temperature
- Fry the onions and peppers in the butter until the onions are a light, golden brown. Add the rice, salt, and boiling water and cook until the rice is nearly done.
- Add the tomato soup.
- Once the rice has absorbed all the liquid, gently fold in the cheese. Stir to mix.
- Transfer to a well greased casserole and bake at 350°F for about 25 minutes.