Casserole-Cheese and Rice
Casserole-Chorizo and Rice
Casserole-Italian Rice
Casserole-Lentils and Rice
Casserole-Sausage and Rice
Casserole-Swiss Chard and Rice


> From: "Carly Avila" >
Now I am wondering if there are recipes for rice
> casseroles you can make for dinner.


* Exported from MasterCook *

Casserole-Cheese and Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rice -- cooked
1 1/2 cups Monterey Jack cheese -- or cheddar, shredded
1 pound cream-style corn
2/3 cup sour cream
1/2 cup green onion -- chopped
4 ounces chopped green chilies
2 tablespoons fresh parsley -- or cilantro, chopped
salt and pepper to taste
2/3 dash cayenne pepper

Preheat oven to 400 degrees and lightly oil a 1 1/2 quart casserole.
In a large bowl combine rice, cheese, cream style corn, sour cream,
green onion, chilies, parsley, salt, pepper and cayenne pepper. Mix well
to combine.
Transfer mixture to prepared casserole and bake until golden, about 35
- 40 minutes.





* Exported from MasterCook *

Casserole-Chorizo and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chorizo
1 large green pepper -- coarsely chopped
1 large onion -- coarsely chopped
1 cup rice
1 1/2 cups tomato juice
2 cups water
1 teaspoon sugar
1 cup ripe olives -- drained and chopped
2 cups cheddar cheese -- grated

Remove casing and crumble chorizos into large skillet. Cook while
stirring over medium heat for about 5 minutes or until browned. Drain off
excess fat. Add green pepper and onion. Cook until onion is translucent,
about 5 minutes. Add rice, juice, water, sugar and olives. Cover; reduce
heat and cook about 20 minutes. Stir about twice until rice is tender. If
your frying pan has ovenproof handle, leave in pan. If not, put mixture in
large baking dish, sprinkle cheese on top. Place under broiler until
cheese
is melted.


* Exported from MasterCook *

Casserole-Italian Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 pound Italian sausage -- sliced into rounds
1 onion -- chopped
1 cup brown rice -- uncooked
1 red bell pepper -- thinly sliced
2 carrots -- diced
3 cups chicken stock
1 cup frozen peas -- thawed
8 ounces mushrooms -- sliced
3 tomatoes -- peeled and diced
1/2 cup green olives -- sliced
3 eggs, hard-boiled -- sliced
1/4 cup Parmesan cheese -- grated

In a large skillet, over medium high heat, brown sausage in olive oil.
Add onion and rice. Stir in red bell pepper, carrots and chicken stock.
Bring to a boil, cover, reduce heat and simmer 30 minutes.
Add peas, mushrooms and tomatoes. Heat 5 minutes longer.
Place half the rice mixture into a serving bowl. Top with half the
olives, eggs and cheese. Layer remaining rice mixture over and top with
remaining olives, eggs, and cheese. Serve immediately.


* Exported from MasterCook *

Casserole-Lentils and Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils -- cooked
1 medium onion -- chopped
1 28 oz. can diced tomatoes
1/2 teaspoon salt
1 cup brown rice -- cooked
1 medium pepper -- chopped
3 stalks celery -- chopped
1 teaspoon cilantro -- optional

Cook lentils in either water or chicken stock until tender, about 45
minutes. Drain. Cook brown rice according to package directions in either
chicken stock or water. Place lentils and rice in a medium bowl and add
tomatoes Stir in onion, celery, salt and cilantro, if using. Transfer
mixture to a 2 quart casserole and bake in a preheated 350 degree oven for
30 minutes.


* Exported from MasterCook *

Casserole-Sausage and Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound smoked sausage
1 pound bulk sausage
1 pound sharp Cheddar cheese -- grated
1 pound Velveeta cheese -- cubed
2 cups long-grain white rice
1 onion -- chopped
1 green bell pepper -- chopped
2 celery stalks -- chopped

Crumble up bulk sausage and fry; drain and set aside. Cut smoked
sausage
in quarters and fry. Drain and set aside. Saute onion, bell pepper and
celery in sausage grease. When sauteed, mix with sausage. Cook rice. While
rice is hot, add half of Cheddar and Velveeta and put in rice; stir until
melted. Mix rice and cheese mixture with sausage. Pour into casserole
dish.
Top with remaining cheeses and bake at 350 degrees until cheese is melted.



* Exported from MasterCook *

Casserole-Swiss Chard and Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Swiss chard
1/2 cup olive oil
2 large onions -- chopped
salt and pepper to taste
8 ounces tomato sauce
1 cup water
1 cup rice
1 teaspoon dried dill weed

Wash Swiss chard and cut into 2 inch pieces. Allow to drain well in a
colander.
Heat oil in a large saucepan and add onion, salt and pepper and saute
until onion is wilted. Add tomato sauce, cover and simmer 5 minutes. Add
water, chard, rice and mint. Bring to a boil, cover, reduce heat and
simmer 20 minutes, stirring occasionally.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/