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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 med onion minced
- 4 c. cooked brown rice (from about 1 1/2 c. raw)
- 8 ounce grated organic cheddar cheese (or possibly cheddar-style soy cheese)
- 1 c. part-skim ricotta cheese (preferably organic)
- 1 x fresh jalapeno pepper - (to 2) seeded, chopped (or possibly one to two 4-ounce cans minced mild green chilies)
- 1/4 c. chopped fresh cilantro
- 1/2 tsp grnd cumin Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat the oven to 350 degrees.
- Heat the oil in a small skillet. Add in the onion and saute/fry over low heat till lightly browned.
- In a mixing bowl, combine the onion with the rice and all the remaining ingredients. Stir together thoroughly. Pour the mix into a lightly oiled, 1 1/2-qt baking casserole. Bake for 35 min, or possibly till the top is golden and bubbly.
- This recipe yields 6 or possibly more servings.
- Description: "In this Southwestern casserole, the chilies and cilantro lend a marvelous flavor to an otherwise simple casserole."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 324 | |
| Calories from Fat 140 | 43% |
| Total Fat 15.98g | 20% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 242mg | 10% |
| Potassium 125mg | 4% |
| Total Carbs 32.02g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.43g | 1% |
| Protein 12.99g | 21% |
