Green Rice (Arroz Verde)

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think this would be good with added peas....more green! I would be tempted to add garlic too.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 2 -8  tablespoons olive oil (original has 1/2 cup!)
• 1⁄2 cup green bell pepper, chopped
• 3  cups cooked rice
• 3⁄4 cup parsley, minced
• 3⁄4 cup spinach, minced
• 1⁄2 cup chives, minced
• 3  eggs
• 1 1⁄2 cups  light cream
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon white pepper
• 1⁄2 cup parmesan cheese, grated

Directions

1. Preheat the oven to 350°F.
2. *Cook 1 cup rice to make 3 cups cooked rice.
3. Heat the oil in a skillet; saute the green peppers for 5 minutes.
4. Mix in the rice, parsley, spinach, and chives. Turn off heat.
5. Beat together the eggs, cream, salt, and pepper.
6. Stir egg mix into the rice; turn into a buttered 2-quart casserole dish.
7. Sprinkle with parmesan.
8. Bake for 35 minutes, or until set and browned.